Apart from texting my Mum almost every day, just a couple of messages to check in and share some food photos, I usually call her on FaceTime every weekend. It’s our little routine, and it helps me feel connected, especially when I miss home. Last weekend, she mentioned she’d made Tofu and Egg Drop Soup because it had been so hot in Hanoi. She said it was perfect for a light dinner and turned out really nice.
That soup had completely slipped from my memory. I used to make it more often, but somehow it got lost in the shuffle. The moment she mentioned it, I rushed to check my fridge to see if I had what I needed, and I did. It’s such a simple recipe and only takes a few everyday ingredients. Before long, it was back on our dinner table, and I wondered why I’d ever stopped making it.
What is Tofu and Egg Drop Soup?
Tofu and Egg Drop Soup is light, quick to prepare and incredibly satisfying. The base is a tangy tomato broth with soft tofu cubes and delicate egg ribbons swirling through. I like to add mushrooms for a bit of extra flavour and texture. The best part? From chopping to serving, it takes just 15 minutes to get on the table.
The soup is perfect for warm weather or when you want something light but comforting. It’s also naturally vegetarian if you skip the fish sauce, or you can adapt it with chicken stock or extra veg. This is a versatile Vietnamese soup recipe that you’ll come back to again and again.
Ingredients you’ll need
This tofu soup is very forgiving. It uses ingredients you’re likely to already have on hand:
- Ripe vine tomatoes – These are key for the tangy flavour and that vibrant red colour. I cut them into wedges so they soften nicely in the broth.
- Tofu – I usually use slightly firm tofu. It holds its shape and adds a nice bite, though silky soft tofu works beautifully too if you prefer something more delicate.
- Eggs – I use whole eggs because I love the richness and the soft golden swirls they create in the soup. You can just use egg whites if you want a lighter flavour.
- Mushrooms – Completely optional, but they do add a nice layer of texture. Baby corn could work too, but I tend to keep things simple.
- Shallots and spring onions – Shallots for the fragrant base and spring onions to finish for a fresh, slightly peppery note.
- Fish sauce – Just a splash for depth and flavour. You can adjust to taste or skip if you’re keeping it fully plant-based.
- Water or light stock – I usually go for water to keep the soup light, but you can definitely use chicken stock if that’s what you have.
How to make Tofu and Egg Drop Soup
Start by heating a couple of tablespoons of olive oil in a soup pot over medium-high heat. Add your sliced shallots and cook them until they’re fragrant and golden. Then, add the tomato wedges with a pinch of salt and give everything a stir for a couple of minutes to help the tomatoes to break down a bit.
Pour in water (or stock) and bring it to a boil. Once bubbling, reduce to a gentle simmer. Now comes the fun part – the egg drop. Beat your eggs in a small bowl and for that perfect ribbon-like texture, I pour them through a sieve in a slow stream while stirring the soup gently. You’ll see lovely soft strands forming straight away.
Bring the soup back to a gentle boil, then add in your tofu cubes and any mushrooms if using. Simmer for another 3-5 minutes. To finish, stir in a little fish sauce to taste, then top with chopped spring onions and some coriander if you have it on hand.
A bowl of comfort in 15 minutes
And that’s it, your bowl of Tofu and Egg Drop Soup is ready. On hot days, I like to let it cool slightly and serve it with steamed rice. The soup is tangy and savoury, with soft tofu, delicate egg strands, juicy tomatoes and the extra texture of mushrooms all coming together.
To complete the meal, I also made a simple dish of pork mince and potatoes, which paired beautifully with the soup and rice. But honestly, this tofu soup is satisfying enough on its own for a light lunch or dinner.
If you’ve never made this Tofu and Egg Drop Soup before, I highly recommend giving it a try. It’s quick, flexible and nourishing.
Tofu and Egg Drop Soup: A Light and Comforting Bowl
Description
This Tofu and Egg Drop Soup is light, tangy, and full of comforting flavours. Made with ripe tomatoes, soft tofu, and gently streamed eggs, it’s a quick 15-minute dish that’s perfect for warm days or simple family dinners. Add mushrooms for extra texture or keep it classic – either way, it’s a nourishing bowl of home.
Ingredients
Instructions
-
Sauté the aromatics
- Heat olive oil in a soup pot over medium-high heat.
- Add the sliced shallots and sauté until fragrant and lightly golden.
-
Add tomatoes
- Add tomato wedges and a teaspoon of salt.
- Stir for 1-2 minutes until they begin to soften and release their juices.
-
Make the broth
- Pour in water (or stock), bring to a boil, then reduce to a simmer for a minute.
-
Add egg drop
- Slowly drizzle the beaten eggs into the soup while stirring gently to form silky ribbons.
- For finer strands, pour through a sieve.
-
Add tofu and extras
- Add tofu cubes and mushrooms (if using).
- Simmer for another 3-5 minutes.
-
Season and finish
- Stir in fish sauce to taste.
- Add chopped spring onions and coriander just before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 210.74kcal
- % Daily Value *
- Total Fat 11.59g18%
- Saturated Fat 2.1g11%
- Cholesterol 79.98mg27%
- Sodium 709.97mg30%
- Potassium 972.83mg28%
- Total Carbohydrate 18.41g7%
- Dietary Fiber 5.43g22%
- Sugars 8.02g
- Protein 12.56g26%
- Vitamin A 114.65 mcg
- Vitamin C 25.2 mg
- Calcium 148.68 mg
- Iron 3.29 mg
- Vitamin D 1.03 mcg
- Vitamin E 2.15 mg
- Vitamin K 35.97 mcg
- Thiamin 0.22 mg
- Riboflavin 0.47 mg
- Niacin 5.49 mg
- Vitamin B6 0.41 mg
- Folate 92.46 mcg
- Vitamin B12 0.21 mcg
- Phosphorus 265.08 mg
- Magnesium 69.36 mg
- Zinc 1.78 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
