Today I introduce you to “Egg-Drop Tofu”. This is a very common homemade Japanese dish. The seasonings are Dashi stock and soy sauce, so it is savory, flavorful and delicious!! I usually use tofu, onion and shiitake mushrooms as ingredients. You can add any vegetables you want. Also you can use any kind of Dashi stock. If you use kelp Dashi stock it is a vegetarian dish. If you use fish-based Dashi stock it is not vegetarian, but the dish may be more flavorful.
This is a very nutritious and easy-to-digest dish. The ingredients are simmered in the Dashi stock so the dish has a very tender texture. And also, it has a lot of healthy protein from the egg and tofu.
The recipe is easy.
Heat Dashi stock and seasoning. Add cut vegetables and cook. Pour in beaten egg and steam for a few minutes.
Detailed and visual instructions can be found in the recipe PDF: Egg-Drop Tofu
Here is my “Anchovy Dashi Stock” recipe in PDF: Homemade Anchovy Dashi Stock
Here is my “Kelp Dashi Stock” recipe in PDF: Kelp Dashi stock
Ingredients (servings 2)
*Click BLUE TEXT to link to the product on Amazon*
7 oz. (1/2 pack) Firm Tofu
½ Onion
3 Shiitake Mushrooms
3 Eggs
1 cup Dashi Stock (any kind is okay)
2 Tbsp. Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)
1 Tbsp. Cooking Sake
1 Tbsp. Mirin Sweet Cooking Rice Wine
Chopped Green Onion (to taste)
Detailed and visual instructions can be found in the recipe PDF: Egg-Drop Tofu
Here is my “Anchovy Dashi Stock” recipe in PDF: Homemade Anchovy Dashi Stock
Here is my “Kelp Dashi Stock” recipe in PDF: Kelp Dashi stock
March 20, 2017 at 6:50 pm
This dish sounds delicious.
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March 21, 2017 at 11:35 am
Thank you!! Yes, it is yummy and healthy 🙂
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March 20, 2017 at 7:21 pm
Just delicious! I love soup of any kind. 🙂
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March 21, 2017 at 11:37 am
Thank you 🙂 And it is very easy to cook so great when you are busy!!
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March 21, 2017 at 1:45 am
This looks perfect for those rainy spring evenings 🙂 I’ve been experimenting a lot with tofu. Do you think it’s worth it to get a tofu press to remove the excess moisture?
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March 21, 2017 at 12:02 pm
In this recipe and soup recipes, I usually wash tofu quickly, cut and add to the pan.
When I fry or pan-fry tofu, I wrap with kitchen papers and press or microwave to drain.
When you don’t like tofu aroma very much, I recommend to drain tofu for any tofu dishes. Technically we might want to drain in all tofu recipes because people say the water from tofu slightly changes the dish taste. I introduce here easy homemade Japanese recipes so I cut out the need of burdensome traditional processes that don’t have an effect on their taste so much.
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March 21, 2017 at 8:32 pm
Thank you so much for the tips! Tonight, I’m pan-frying tofu and will follow your steps. I didn’t know that you could simply rinse the tofu before adding it to soups. Your blog is extremely helpful. 🙂
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March 22, 2017 at 6:39 am
Thank you for the wonderful comment!!! Yes, if you like tofu taste and aroma, just rinse and cook. It is no problem 🙂 As you know, when you pan-fry tofu, it is safe to drain the tofu water because the oil splash a lot with the water from tofu 😦
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March 21, 2017 at 8:07 am
Oh my… that looks delicious! 😉
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March 21, 2017 at 12:03 pm
Thank you!! It is also easy and healthy 🙂
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March 21, 2017 at 10:56 am
Great job in simplifying Japanese food for us! Looks delicious!
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March 21, 2017 at 12:04 pm
Thank you!! It is very easy! Great when we are busy 🙂
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March 22, 2017 at 5:09 pm
oh man, egg drop tofu looks amazing! I’m for sure going to have to give this a try! Thanks so much for sharing 🙂
I was wondering if you were on FB at all? It would be amazing if you could share your recipe in our group, would love for you to join our community of food lovers! Check us out here: https://www.facebook.com/groups/OnlyGoodEats/
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March 22, 2017 at 9:42 pm
Thank you for visiting my blog!
My site has Facebook page so I can share my recipe in the group sometimes. Thank you for inviting 🙂
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March 23, 2017 at 1:19 pm
that sounds awesome! Looking forward to having you in the community, let me know when you join in 🙂
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March 24, 2017 at 6:22 pm
I will. Thank you!
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March 27, 2017 at 2:27 pm
sounds great, if you’re in the community, let me know!
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March 23, 2017 at 6:27 pm
having trouble replying to recipe
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March 24, 2017 at 6:24 pm
What kind of trouble?
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March 23, 2017 at 6:40 pm
egg drop is my favorite soup and this version of it looks simply scrumptious!
question on the anchovies dashi, can canned anchovies be used?
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March 24, 2017 at 6:28 pm
Thank you! We use dried anchovy for dashi as I linked the dashi recipe under the Egg-Drop Tofu recipe.
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March 31, 2017 at 2:19 pm
Looks delicious!
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March 31, 2017 at 8:17 pm
Thank you for the nice comment!! I was a little bit worried if people would like this simple dish so I am glad you think that 🙂
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April 1, 2017 at 7:51 am
I love the simplicity and fresh vibrancy of Asian food. It is the way food should be prepared.
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April 1, 2017 at 11:01 am
Thank you!! I am so glad you think that 🙂 Have a great weekend!!
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April 6, 2017 at 12:58 pm
This is what I am making for supper!
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April 6, 2017 at 3:43 pm
Really!? 🙂 Wow!! What a great nutritious dinner 😀 Enjoy!!
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April 6, 2017 at 4:40 pm
inspired by your post naturally.
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April 6, 2017 at 5:04 pm
😉 so nice of you!!
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April 6, 2017 at 8:17 pm
I made a variation and my own dashi and it is delicious. Thanks!
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April 6, 2017 at 9:35 pm
Good for you!! 🙂 Have a good night!!
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April 20, 2017 at 12:00 am
You had me at “gluten free”!
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April 20, 2017 at 5:21 pm
😀 Thank you!!
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May 29, 2017 at 10:22 am
That looked so tasty so I made it! Super yummy! 🙂 x
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May 30, 2017 at 11:47 pm
Thank you!!! I am glad you like it 🙂
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June 11, 2017 at 6:45 am
Delicious!
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June 25, 2017 at 3:50 pm
Thank you!!
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June 26, 2017 at 6:03 am
That looks so tasty!!!!! I so love Japanese food!!! If you are interested, I’m writing about Japan on my blog feel free to check it out!
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