It’s winter here in Melbourne, and today is one of those particularly gloomy days – heavy rain, strong winds, and the kind of chill that makes you crave something warm and soothing. On days like this, I love making a bowl of comforting egg drop soup. But instead of the classic version, I’m adding my own twist with silken egg tofu, diced carrots, and chewy black fungus.

This soup is light yet hearty, packed with protein, and comes together in just 15-20 minutes – perfect for busy days when you want something nourishing without spending hours in the kitchen.

Why You’ll Love This Recipe

Nutritious & High Protein – with eggs, silken tofu, and chicken broth as the base.
Comforting & Delicious – light seasoning of salt, white pepper, and a touch of sugar lets the natural flavors shine.
Quick & Easy – ready in minutes with just a handful of ingredients.
Beginner-Friendly – simple steps anyone can follow.

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

COOKING INSTRUCTIONS

PREPARE THE INGREDIENTS

Start by soaking a few pieces of dried black fungus in water until they are fully rehydrated and softened. Slice them thinly – they add a pleasant chewy texture that contrasts beautifully with the silky soup
Dice about 60–70g of carrot into very small pieces so they cook faster.
Thinly slice about 20 to 30 grams of scallions.
Prepare the slurry by mixing 1/4 cup of cornstarch, and 1/4 cup of water
Crack three medium eggs into a bowl, give them a good whisk, and set aside.

PREPARE THE SILKEN EGG TOFU

I’m using silken egg tofu in this recipe because I love its soft, delicate texture. They’re a little tricky to handle, so be gentle when removing them from the package. Slice into about 1 cm pieces—any thinner and they might fall apart. Then, pan-sear the slices for a couple of minutes on each side until lightly golden. Place them on paper towels to drain excess oil, and set aside.

MAKING THE SOUP

In a medium saucepan, add about 1.5 litres of chicken or vegetable stock and bring it to a simmer.
Grate in half a clove of ginger, then season with salt, sugar, and white pepper—adjusting to your taste depending on how salty your broth already is.
Once it comes to a boil, add the diced carrots and sliced black fungus.
Lower the heat, and slowly stir in the cornstarch slurry to thicken the soup a little, making sure it doesn’t clump at the bottom.
Gently add in the tofu and bring it back to a light boil.
Turn down the heat again, and slowly pour in the beaten eggs using a ladle, creating silky ribbons.
Give it a gentle stir, top with scallions and a drizzle of sesame oil—and it’s ready to serve!

I hope you enjoy this recipe! Be sure to watch the YouTube video for step-by-step instructions. Link here - (1) Egg drop soup with a twist! With silken egg tofu, black fungus and carrots - YouTube

Egg Drop Soup with Silken Egg Tofu, Carrots & Black Fungus

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