Why I Love This Recipe

When you want a warm and gentle meal, Tofu Egg Drop Soup is the answer. The savory broth, soft tofu, and tender egg ribbons blend together beautifully, and fresh ginger adds a bright note. This vegetarian soup is quick to make, budget-friendly, and deeply satisfying.

• Quick – Ready in just 10 minutes!
• Light yet nourishing – Comforting after a long day or for a quick meal.
• Budget-friendly – With a couple of fresh ingredients and some pantry staples, this recipe is easy on the wallet.

Love quick soups? Try my Homemade Miso Soup, Japanese Glass Noodle Soup, or **Easy Japanese Egg Drop Soup **(kakitamajiru) recipes next!

Table of Contents

• Why I Love This Recipe
• What is Tofu Egg Drop Soup?
• Ingredients for Tofu Egg Drop Soup
• How to Make Tofu Egg Drop Soup
• Nami’s Recipe Tips
• Variations and Customizations
• What to Serve with Tofu Egg Drop Soup
• Storage and Reheating Tips
• Frequently Asked Questions
• Recipe Card
• Did you make this recipe?

What is Tofu Egg Drop Soup?

**Tofu egg drop soup **is a Japanese adaptation of Chinese-style egg flower soup. In Japan, home cooks make a lighter broth using vegetable stock or dashi, then add sesame oil and ginger for a comforting, delicate flavor. It’s a favorite on chilly days or when you need a gentle, easy-to-digest meal—simple yet full of warmth and nourishment.

Ingredients for Tofu Egg Drop Soup

• medium-firm tofu (momen dofu)
• egg
• green onions/scallions – or use mitsuba (Japanese wild parsley)
• fresh ginger
• vegetable stock or broth – or use bouillon + water
• toasted sesame oil
• salt and black pepper
• water + potato starch or cornstarch – for the slurry

*Find the printable recipe with measurements below. *

Jump to RecipE

How to Make Tofu Egg Drop Soup

1. Prep ingredients. Slice green onions (separate white and green parts) and grate ginger. Cut tofu into small cubes.

2. Mix egg and slurry. Beat the egg in a small bowl. In another bowl, mix potato starch and water with a spoon to make a slurry.

3. Sauté aromatics. Heat sesame oil in a saucepan over medium heat. Add the white part of the green onion and grated ginger. Sauté until fragrant.

4. Simmer broth and tofu. Add vegetable stock, season with salt and pepper, and bring to a gentle simmer. Add tofu and stir in the slurry to slightly thicken.

5. Add egg. Slowly drizzle in the beaten egg in a spiral pattern. Let it set for 20 to 25 seconds, then remove from heat. Stir in half of the green onions.

6. Serve in miso soup bowls, and garnish with more green onion.

Nami’s Recipe Tips

• Medium-firm tofu works best – It holds its shape while staying tender.
• Include ginger juice – Use the grated ginger’s juice for extra warmth and aroma.
• Keep at a gentle simmer. Don’t let the soup boil too hard or the eggs won’t form fluffy ribbons.
• Don’t skip the thickening slurry. It helps to suspend the egg in the soup to form fluffy, delicate ribbons.
• Drizzle egg in a spiral pattern. Don‘t pour the beaten egg in one spot. For better control, I place my cooking chopsticks at the edge of the bowl so the egg will drizzle down in a thin stream.
• Let the egg set. Wait several seconds before stirring for soft, silky ribbons.

Variations and Customizations

• Add Japanese mushrooms – Shiitake, shimeji, or enoki mushrooms add umami and texture.

• Stir in vegetables – Try spinach, kaiware daikon radishes, julienned carrot, sweet corn kernels, or wakame seaweed.

• Silken (soft) tofu – Soft tofu breaks more easily, so be sure to handle and stir gently.

• Make it spicy – Add a few drops of la-yu (Japanese chili oil) or white pepper powder to taste.

• Add protein – Mix things up with shrimp, chicken, or edamame.

• No tofu on hand? Skip it and make a simple egg drop soup (kakitamajiru).

What to Serve with Tofu Egg Drop Soup

Pair this soothing soup with these dishes:

• Japanese Fried Rice (yakimeshi)
• Gyoza (Japanese potstickers)
• Ootoya’s Sweet and Sour Chicken (tori kurozu-an)
• Spicy Japanese Pickled Cucumbers

Storage and Reheating Tips

**To store: **Store leftovers in an airtight container for up to 3 days in the refrigerator.

To reheat: Reheat gently over low heat until warm. Avoid boiling so the tofu and egg stay tender.

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Frequently Asked Questions

**Can I use chicken broth instead of vegetable broth? **

Yes, it adds a richer, deeper flavor.

Can I double the recipe?

Yes, just keep the egg-to-broth ratio the same for the right consistency.

I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.

• ½ block medium-firm tofu (momen dofu) (7 oz, 200 g)
• 1 large egg (50 g each w/o shell)
• 2 green onions/scallions (for the soup and garnish)

For the Broth

• 1 inch ginger (2 tsp grated)

• 2 cups vegetable stock/broth (or water + 2 tsp vegetable bouillon)

• 2 tsp toasted sesame oil

• ¼ tsp Diamond Crystal kosher salt

• ⅛ tsp freshly ground black pepper

• 2 tsp potato starch or cornstarch (for a slurry)

• 1 Tbsp water (for a slurry)

Gather all the ingredients.

Cut 2 green onions/scallions into thin diagonal slices, keeping the white and green parts separate.

Peel and grate 1 inch ginger and measure 2 tsp grated ginger with juice.

Cut ½ block medium-firm tofu (momen dofu) into ½-inch (1.3 cm) cubes. Slice it on the cutting board or see how I cut tofu in the palm of my hand in my Japanese Cutting Techniques tutorial.

Beat 1 large egg (50 g each w/o shell) in a small bowl. Whisk 2 tsp potato starch or cornstarch with 1 Tbsp water in a separate bowl to make a slurry.

To Cook

Heat a pot or saucepan over medium heat. When it’s hot, add 2 tsp toasted sesame oil to heat. Add the white part of the green onion and the grated ginger to the hot oil.

Sauté with a wooden spatula until fragrant. Add 2 cups vegetable stock/broth.

Season with ¼ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper and heat to a simmer.

Add the tofu and bring the soup back up to a gentle simmer (you’ll see small bubbles appear around the edges).

Give the slurry a final stir, then drizzle it into the soup. Stir to thicken.

Keeping a gentle simmer, slowly drizzle a thin stream of beaten egg in a spiral pattern around the soup pot (don‘t pour it in just one area). I place my cooking chopsticks at the edge of the bowl to guide the egg.

Let the egg sit for 20–25 seconds without stirring. Then, remove the saucepan from the heat. Stir in half of the green part of the green onion.

To Serve

Pour the soup into miso soup bowls. Garnish with more green onion and serve warm.

To Store

Keep the leftovers in an airtight container for up to 3 days. Reheat until warm, but do not let the soup boil.

Variations and Customizations

• Add Japanese mushrooms – Shiitake, shimeji, or enoki mushrooms add umami and texture.
• Stir in vegetables – Try spinach, kaiware daikon radishes, julienned carrot, sweet corn kernels, or wakame seaweed.
• Silken (soft) tofu – Soft tofu breaks more easily, so be sure to handle and stir gently.
• Make it spicy – Add a few drops of la-yu (Japanese chili oil) or white pepper powder to taste.
• Add protein – Mix things up with shrimp, chicken, or edamame.
• No tofu on hand? Skip it and make a simple egg drop soup (kakitamajiru).

Did you make this recipe?

Tag @justonecookbook on Instagram so we can see your delicious creation!