Silken Tofu Egg Drop Soup

Ingredients

• silken tofu — 300 g (1 block), cut into 1.5 cm cubes
• eggs — 2 large, beaten
• chicken or vegetable broth — 600 ml (or 600 ml water + 1 stock cube)
• cornstarch — 1.5 tsp mixed with 2 tbsp cold water
• light soy sauce — 1 tsp
• salt — 1/4 tsp (skip if broth is salty)
• white pepper — 1/4 tsp
• sesame oil — 1/4 tsp
• scallions — 1 stalk, chopped

Steps (beginner-friendly)

1. Cut the tofu block into 1.5 cm cubes — silken tofu breaks easily, so use a gentle sawing motion with a sharp knife.
2. Beat the 2 eggs in a bowl until no streaks of white remain.