Easy Chinese Fried Egg and Tofu Soup

Name: Easy Chinese Fried Egg and Tofu Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 4 cup chicken stock; 3 cup water; 2 tbsp neutral oil; 3 pcs large eggs; 450 g soft tofu or silken tofu cubes; 85 g fresh mushrooms; 340 g napa cabbage; 1 tsp sesame oil; 1 pinch salt; 0.5 tsp white pepper; 0.25 cup chopped cilantro leaves

A comforting and authentic Chinese home-style soup featuring golden fried eggs, silky tofu, and tender napa cabbage. This nutritious one-pot meal creates a rich, slightly milky broth that is both satisfying and incredibly simple to prepare.

Servings4 Portions

Prep Time10 Mins

Cook Time35 Mins

Difficulty

Easy

Ingredients

chicken stock
4 cup
water
3 cup
neutral oil
2 tbsp
large eggs
3 pcs
soft tofu or silken tofu cubes
450 g
fresh mushrooms
85 g
napa cabbage
340 g
sesame oil
1 tsp
salt
1 pinch
white pepper
0.5 tsp
chopped cilantro leaves
0.3 cup

Step-by-Step Instructions

In a large pot, combine the chicken stock and water. Bring the mixture to a boil, then cover and reduce the heat to low to keep it simmering while you prepare the other ingredients.

Heat a wok or a separate medium soup pot over medium-high heat. Add the neutral oil and swirl to coat the bottom. Crack the eggs into the pot and fry them until the edges are deeply browned and crispy. Flip the eggs and cook the other side until the yolks are completely set; this prevents the yolks from clouding the soup later.

Transfer the fried eggs to a cutting board and slice them into bite-sized pieces. Return the egg pieces to the pot and increase the heat to high.

Carefully pour the simmering stock into the pot with the eggs. Add the tofu cubes and sliced mushrooms. Bring to a vigorous boil, cover, and cook for 10 minutes. This high-heat boil is essential for creating a flavorful, opaque broth.

Add the napa cabbage to the pot. Cover again and cook for an additional 5 to 10 minutes, or until the cabbage reaches your desired level of tenderness.