CantoneseEasy 15 min serves 3 Vegetarian-ok Gluten-free

Silky Tofu and Egg Drop Soup

Name: Silky Tofu and Egg Drop Soup
Total time: 15 min
Yield: 3 servings
Cuisine: Cantonese
Ingredients: silken tofu; egg, beaten; ginger, julienned; chicken stock; light soy sauce; sesame oil; cornstarch slurry

滑蛋豆腐羹 · huá dàn dòu fu gēng

家庭快手版 · Home version: Velvety soft tofu in a silky egg-drop broth — a Cantonese comfort soup.

This Cantonese soup is the ultimate comfort food. Silky soft tofu melts in your mouth, and the egg ribbons add delicate texture.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More chicken recipes →More tofu recipes →More egg recipes →Quick & Easy Vegetarian Soups Healthy & Light

Ingredients

silken tofu嫩豆腐🛒 local400 g
egg, beaten鸡蛋🛒 local2
ginger, julienned生姜，切丝🛒 local10 g
chicken stock高汤🛒 local600 ml
light soy sauce生抽🏮 asian1 tsp
sesame oil香油🏮 asian1/2 tsp
cornstarch slurry水淀粉🛒 local2 tbsp

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Instructions

1Cut silken tofu into 2cm cubes. Soak in warm water to keep from breaking.
嫩豆腐易碎
2Bring stock to a boil. Add ginger julienne and tofu cubes. Simmer for 2 minutes.
小火别让豆腐散
🔍 Look for Medium-low 2 分钟 · 2 minutes
Visual: 微沸，不是滚沸Gentle simmer, not rolling boil
You know it's right when: 豆腐浮起但完整Tofu floats but stays intact
3Slowly drizzle beaten egg in a thin stream while stirring gently to form ribbons.
蛋液要细流
🔍 Look for
Visual: 蛋液形成薄纱状Egg forms delicate ribbons
You know it's right when: 蛋花10秒凝固Egg sets in 10 seconds
4Add cornstarch slurry to thicken slightly. Season with soy sauce and sesame oil. Serve hot.
芡汁要稀

Tips

· Use silken tofu for the silkiest texture.
· Don't boil vigorously after adding egg — it will make the egg rubbery.
· Serve immediately — the soup thickens as it cools.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

What type of tofu should I use?

Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.

Source: HǎoWèi ingredient guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What is velveting and why do it?

Velveting = coating meat in cornstarch (sometimes egg white + a splash of wine/soy) before cooking. The starch forms a protective layer that seals in juices and prevents the meat from drying out at high heat. This is the secret to restaurant-smooth beef in dishes like beef & broccoli. At home: 1 tbsp cornstarch + 1 tbsp water (or soy/wine) per 250 g meat, rest 10 min, then stir-fry.

Source: HǎoWèi technique guide