Egg drop soup with a twist! With silken egg tofu, black fungus and carrots

🍲 Today we’re making Egg Drop Soup with a twist – silky egg tofu, diced carrots, and chewy black fungus all simmered in a light chicken broth. This recipe is simple, high in protein, and packed with nutrition – perfect for a quick, comforting meal.

Seasoned with just salt, white pepper, and a touch of sugar, the natural flavors really shine through. Ready in just 15 minutes, this dish is beginner-friendly and makes a wholesome lunch or dinner.

✨ Why you’ll love this recipe:

High protein & nutritious

Light yet satisfying comfort food

Quick and easy (done in minutes!)

Perfect for busy weeknights


If you’re looking for a healthy Asian soup that’s both delicious and effortless, this egg drop soup variation is a must-try!

INGREDIENTS

Eggs - 3 medium

Chicken Stock or Vegetable Stock - 1.5 Ltr

Dried Black Fungus - a few pieces

Carrot - 70g

Silken Egg Tofu - 1 packet

Garlic - 1/2 clove

Salt - 1/2 tbsp (to taste)

White Pepper - 1 tsp

Sugar - 1/2 tbsp

Scallions - 25g

Sesame Oil - 1 tbsp

Cooking Oil - 3 tbsp

SLURRY

Corn Starch - 1/4 cup

Water - 1/4 cup

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