This is one of the soups that I frequently cook. It’s a super quick and easy soup. You can use medium soft Tofu, but I always use Silken Tofu, that is the softest type. Because of the soft jelly-like texture of Silken Tofu and the thickened soup, this soup is very comforting when I have a cold. However, you should season it very lightly if you are unwell.


2 Servings


300g Silken Tofu *cut into bite-size cubes
1 Egg *whisked
Salt & White Pepper
1 Spring Onion *finely chopped

2 cups Chicken Stock *OR 2 cups Water and 2 teaspoons Asian Chicken Bouillon Powder
1 tablespoon Potato Starch
1 tablespoon Sake (Rice Wine)
1 tablespoon Soy Sauce
1/2 tablespoon Oyster Sauce
1 teaspoon grated Ginger
1 teaspoon Sesame Oil

  1. Place all the Soup ingredients in a saucepan, mix well until combined, and bring to the boil stirring frequently.
  2. When the Soup is thickened, add whisked Egg slowly in a circular motion into the soup, and gently stir. Add Tofu and finely chopped Spring Onion. When Tofu is warm, it’s ready.