Tofu and Egg Soup Recipe

Tofu and Egg Flower Soup is a nutritious and easily digestible home cooked soup suitable for people of all ages. It mainly consists of basic ingredients such as tender tofu, eggs, broth, seasonings, and side dishes. When making, attention should be paid to controlling the heat and the order of adding ingredients to maintain the delicate texture of egg yolk and smooth and tender tofu.

1. Basic Recipe

Prepare 200g of tender tofu, cut into small pieces, and beat 2 eggs for later use. Add 500 milliliters of broth or water to the pot and bring to a boil. Reduce the heat to low and keep it slightly boiling. Gently push the tofu into the pot, avoiding vigorous stirring that may cause it to break. Slowly pour in the egg mixture along the edge of the pot, while quickly stirring in circles with chopsticks to form egg pudding. After the egg yolk has solidified, add a little salt and white pepper to season, sprinkle with chopped green onions or cilantro, and then serve. The key point is that the egg mixture should be poured when the soup is slightly boiling, and high temperature and rapid solidification can form fluffy egg flowers.

2. Upgraded Recipe

In addition to the basic recipe, ingredients such as shrimp and mushrooms can be added to enhance the freshness. First, shell and open the back of 5 fresh shrimps, slice and blanch 3 shiitake mushrooms for later use. After boiling the broth, add mushrooms and shrimp in sequence and cook for 1 minute, then add tofu and egg mixture. Finally, pour in half a spoonful of sesame oil to enhance the aroma. The seafood version should be noted that shrimp should not be cooked for a long time to avoid aging of the meat. Vegetarians can replace meat with diced carrots and corn kernels, which can also increase dietary fiber and vitamins.

III. Heat Control Techniques

Use medium to low heat throughout the production process, as boiling can cause the egg yolk to age and the tofu to form honeycombs. Before pouring in the egg mixture, you can temporarily turn off the heat and use the remaining temperature to slowly solidify the egg mixture. Then turn on the low heat again and heat for 10 seconds. Using starch water to thicken soup can increase its thickness. Take 1 teaspoon of starch and mix it with cold water. Slowly pour in and stir until transparent before serving. The soup after thickening is more prone to attaching ingredients and is suitable for the elderly and children to consume.

IV. Nutritional Matching Suggestions

Tofu is rich in plant protein and calcium, and pairing it with animal protein from eggs can improve amino acid utilization. Suggest pairing with green leafy vegetables such as spinach and bok choy to increase vitamin K and folate content. Vegetables should be placed in the last 30 seconds to maintain their emerald green color. For those with spleen and stomach deficiency and cold, a small amount of ginger can be added to dispel the cold. For those with yin deficiency and excessive fire, it is suitable to add nourishing yin ingredients such as lilies and Tremella fuciformis. Gout patients need to control the amount of tofu used, and lactone tofu can be used instead of traditional tofu to reduce purines.

V. Dietary Therapy Improvement Plan

For cough symptoms, 5 grams of Sichuan scallop powder can be added and mixed with egg mixture into the soup, which has the effect of moistening the lungs and resolving phlegm. In the post natal conditioning version, 15 medlar and 3 red dates can be added to boil together, which can replenish qi and blood without being greasy. Diabetes patients are advised to use konjac tofu instead of ordinary tofu to reduce carbohydrate intake. All improvement plans should maintain light seasoning to avoid heavy oil and salt affecting the therapeutic effect. Tofu and egg custard soup, as a low-fat and high protein dish, is suitable as a nutritional supplement for patients in the recovery period, pregnant women, and children. The recommended daily consumption is no more than 3 times a week, and the amount of tofu used each time should be controlled within 150 grams to balance the dietary structure. Try to minimize the addition of oil and salt during the cooking process, and hypertensive patients can use low sodium salt instead of regular salt. The remaining soup should be refrigerated and consumed within 24 hours. When reheating, it should be boiled for sterilization. It can be eaten with Mantou or whole wheat bread to improve the nutritional value of the whole diet.