This vibrant Spinach and Tofu Egg Drop Soup is a nutritious and flavorful twist on a classic! Fresh spinach and coriander blend into a bright green juice, while silky tofu and plump shrimp add rich texture. The dish features a unique double-layer delight—a velvety spinach broth poured over a fluffy steamed egg base, creating a stunning contrast. A touch of starch thickens the soup to perfection, and optional mushrooms deepen the umami flavor. Quick to prepare with simple ingredients, this soup is as visually appealing as it is delicious, offering a wholesome balance of protein and greens. Perfect for a light yet satisfying meal, it’s a must-try for soup lovers!
Ingredients
Main Ingredients
- shrimp
- tofu
- eggs
Secondary Ingredients
- spinach
- coriander
- mushrooms
Sauce and Seasonings
- starch
Instructions
0% Complete
1
Step 1
Wash and clean the spinach and coriander, and mix starch with water for thickening. Cut the shrimp and tofu into small pieces.
2
Step 2
Beat three eggs and add warm water and a pinch of salt. Cover with plastic wrap and heat in the microwave on high for 5 minutes.
3
Step 3
Chop the spinach into small pieces and blend into juice with a juicer. Add a few pieces of tofu and blend into juice as well.
4
Step 4
Pour the spinach juice into a pot, add a pinch of salt, and add the chopped coriander. Bring to a boil, then add the starch mixture to thicken. Pour the mixture over the egg mixture.
5
Step 5
Pour the tofu juice into a pot, add the shrimp, tofu, salt, and mushrooms (optional), and bring to a boil. Add the starch mixture to thicken, then serve.
6
Step 6
The soup on top is delicious, and don’t forget the egg mixture at the bottom.
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