Author Notes
When I'm sick, "egg drop" soup is my favourite remedy. It is soothing, tasty and nutritious, and it takes very little time to prepare. —BC Mama
Ingredients
-
2 cups
Vegetable Broth
-
150 milliliters
Finely Sliced Packet of Silken Tofu (appoximately 5oz) - Or you can use one beaten egg if you prefer the soup to be lacto-ovo vegetarian
-
3 or 4
Finely Sliced Shitake Mushrooms
-
1/2
Inch Piece of Ginger Finely Grated
-
1
Clove of Garlic Finely Grated
-
1 tablespoon
Rice Wine Vinegar
-
1 teaspoon
Sesame Oil
-
1
Stalk of Finely Diced Scallion
-
1/2 tablespoon
Soy Sauce (or use Gluten-free Tamari Sauce)
-
Sriracha to Taste (Optional)
Directions
-
In a medium sized sauce pan, add all of your ingredients other than your tofu and scallions. Bring to a boil.
-
Add your tofu slowly and stir. Reduce to a simmer. If you are using an egg, bring your soup down to a simmer and slowly pour in the beaten egg while you are stirring the soup.
-
Check for seasoning. If it lacks flavour add more Soy Sauce. When I have a cold, I love Sriracha in this soup! But, you might want to avoid adding any if you have a sore throat or upset stomach.
-
When you are ready to serve, add your scallions. Enjoy your soup and feel better soon.
See what other Food52ers are saying.