How to Make Chinese Egg Drop Soup with Tofu (Traditional & Healthy Version)
Chinese Egg Drop Soup with Tofu, known as 'Sup Telur Cina dengan Tauhu' in Malaysia, is a beloved dish in Malaysian Chinese households. This comforting soup combines silky ribbons of egg with soft tofu, creating a nourishing and light meal perfect for the Malaysian climate. The use of local ingredients like fresh spring onions, white pepper, and a touch of pandan leaf infuses the soup with unique Malaysian flavors. In Malaysia’s multicultural food scene, this soup is often enjoyed at hawker stalls or as a home-cooked lunch. Its gentle, warming taste appeals across generations and is especially popular during the rainy season or festive gatherings. The addition of tofu provides plant-based protein, making the dish suitable for vegetarians. With its light broth and delicate flavors, this soup exemplifies the balance and harmony of Malaysian Chinese cuisine, offering both comfort and nutrition in every bowl.
Ingredients
- 150g Soft tofu (tauhu lembut)
- 2 Eggs (lightly beaten)
- 4 cups Low-sodium vegetable stock (homemade or store-bought)
- 1 tablespoon Cornstarch (mixed with 2 tbsp water (slurry))
- 1/4 teaspoon White pepper powder (lada putih)
- 1 tablespoon Light soy sauce (kicap cair)
- 2 stalks Spring onion (daun bawang, finely sliced)
- 1/2 small Carrot (julienned, optional for color)
- 1 Pandan leaf (daun pandan, knotted, optional for aroma)
- 1/2 teaspoon Sesame oil (minyak bijan)
- to taste Salt
Step-by-step instructions
Step 1 · Prepare all ingredients: slice the tofu into 1
Prepare all ingredients: slice the tofu into 1.5cm cubes, beat the eggs lightly, and slice the spring onions.
Step 2 · In a pot
In a pot, bring the vegetable stock and pandan leaf to a gentle boil over medium heat.
Step 3 · Add tofu cubes and carrot (if using) to the broth
Add tofu cubes and carrot (if using) to the broth. Simmer gently for 3 minutes to warm through without breaking the tofu.
Step 4 · Season the soup with light soy sauce
Season the soup with light soy sauce, white pepper, and salt. Adjust to taste.
Step 5 · Slowly drizzle the beaten eggs into the gently simmering soup
Slowly drizzle the beaten eggs into the gently simmering soup, stirring with a chopstick to create silky ribbons.
Step 6 · Stir in the cornstarch slurry to thicken the soup slightly
Stir in the cornstarch slurry to thicken the soup slightly. Let simmer for 1-2 minutes until soup thickens.
Step 7 · Turn off the heat
Turn off the heat. Stir in sesame oil for extra aroma (optional). Garnish with sliced spring onions before serving.
Why this recipe is healthy
This dish relies on simple, whole ingredients and minimal added fats, making it a heart-healthy and weight-friendly option. The use of tofu and eggs ensures a satisfying, protein-rich meal that’s gentle on digestion. Soups like this encourage hydration and portion control, and are naturally lower in calories compared to fried or creamy dishes. It’s a smart choice for those looking for a nutritious, balanced Malaysian lunch.
A note on tradition
Egg Drop Soup with Tofu is a staple in Malaysian Chinese households, particularly in urban areas like Kuala Lumpur and Penang. Traditionally served during family gatherings or festive occasions, it’s valued for its simplicity and nourishing qualities. The dish is often customized with local vegetables or pandan for a Malaysian twist, reflecting the resourcefulness and multicultural influences of Malaysia’s food heritage.