Whoa, it's been a while since I've shared my recipe here. You see, that's because I've been focusing on healthy home cooking. So I don't have a lot of variety, and most of my dishes have already been shared here.
This time, it's tofu soup again. But I'm using the soft, creamy "egg tofu" variety.
Well, egg tofu is widely available in markets. However, because it tends to be more expensive than the usual tofu, I rarely buy it.
However, I was craving the egg tofu I once ate at a favorite restaurant in my hometown. So, I decided to make this egg tofu dish at home!
With simple ingredients, of course. I made this dish for breaking the fast, as it's the Muslim fasting month of Ramadan 2026.
Well, I'm happy to have a new photo spot with a direct view of the mini garden in front of my house. I'm super excited for more!
THE INGREDIENTS
- 2 packages of egg tofu, 125 grams each
- 50 grams of Chinese cabbage
- 100 grams of bok choy
- 100 grams of carrots
- 400 ml of water
spices and herbs
- a thumb-size amount of ginger
- green onion, to taste
- celery, to taste
- 1 stalk of lemongrass
- (optional) chili oil
seasoning
- 2 tablespoons of sweet soy sauce
- 2 tablespoons of cornstarch
- 1/2 teaspoon of salt
- 100 ml of water
COOKING STEPS
I chopped all the vegetables first. But don't chop the egg tofu first so it retains its soft yet chewy texture.
I also sliced the green onions and lemongrass. I also thinly sliced the ginger.
Then, I moved on to preparing the seasoning. First, I dissolved the cornstarch in 100 ml of water.
Once the cornstarch dissolved, I added this solution to the bowl containing the soy sauce. Stir well.
Then, as an option, I added chili oil. Well, I have a lot of chili oil on hand since I have a large harvest of organic chilies in my garden. The chili oil I stocked up on made it really easy to cook, so I didn't have to sauté the onions anymore. Because I added the shallots and garlic to the chili oil during the cooking process.
Well, I almost forgot to mention. If you're not using chili oil or pre-made stock, you can sauté the onions first before making the vegetable and tofu soup.
Don't forget to prepare the egg-tofu when you're ready to cook the soup. Carefully remove the egg tofu and cut it into thick slices so it doesn't fall apart during cooking.
I used a Korean-style clay pot that retains heat longer. I brought 400 ml of water to a boil.
Once the water boiled, I added all the vegetables to the clay pot and cooked for about 3 minutes.
After 3 minutes, I added the egg tofu pieces and the seasoning I made earlier.
Cooked them for another 3 minutes. I covered the clay pot so they cooked faster.
SERVE!
Whoaaaaaaaaaa, thick broth! This is just what I wanted! In fact, I didn't even have to bother changing the serving dish. This clay pot can be used directly on the table. It stays clean while cooking. Great!
The egg tofu is so soft. I'm addicted. Well, after dinner, there's still plenty of soup left over. I reheated it to make egg soup drops! Nothing was wasted.
Remember, the warmth from the sliced ginger and lemongrass is like the warmth of home with a welcoming hug from a loved one. Pssst, I miss my late mother. :)
Best Regards,
Anggrek Lestari
Who is Anggrek Lestari?
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