Easy & Delicious Tofu Egg Drop Soup – Gut Friendly

If you love warm, cozy meals that come together in minutes, you’ll want to try this tofu egg drop soup. It’s light yet nourishing, thanks to a flavorful base of bone broth and fresh vegetables like carrots, enoki mushrooms, and beech mushrooms. Silky tofu adds protein, while the gently swirled eggs give it that classic egg drop texture.

This recipe is perfect for busy weeknights or whenever you’re feeling under the weather. It’s not only soothing, but also full of nutrients that support your immune system. The best part? It’s ready in less than 20 minutes and only uses one pot. Whether you’re cooking for yourself or feeding a small group, this tofu egg drop soup is simple, satisfying, and packed with flavor. This recipe pairs great with my high protein purple rice recipe.

🔹Why This Recipe Is Gut-Friendly

This tofu egg drop soup is soothing and gentle on your digestive system. It starts with bone broth, which is rich in collagen, amino acids, and minerals that support gut lining health. Soft tofu and gently cooked eggs are easy to digest and provide protein without being heavy.

Mushrooms like enoki and beech contain prebiotic fibers that help feed the good bacteria in your gut. Carrots offer natural sweetness and fiber, while green onions add antioxidants and a fresh finish.

Plus, this recipe is low in fat, low in sugar, and contains no dairy or gluten, making it ideal for sensitive stomachs. Whether you’re recovering from a cold or just want to eat something that makes your body feel good, this soup is light, nourishing, and kind to your gut.

So grab a spoon and enjoy a bowl of something that’s both easy and good for you. Tofu egg drop soup is truly comfort made easy.

5 from 1 vote

Easy & Delicious Tofu Egg Drop Soup – Gut Friendly

This tofu egg drop soup is everything you want in a quick and healthy meal. It’s rich in flavor, thanks to bone broth, and full of texture from tofu, eggs, and tender mushrooms. You’ll love the mix of enoki and beech mushrooms, which bring depth and umami without overpowering the broth. The carrots add sweetness, and the green onions give a fresh bite at the end.

Best of all, this tofu egg drop soup is fast, easy to digest, and packed with protein. It’s perfect for dinner when you’re tired or as a light lunch with rice on the side.

With just a few simple steps, you’ll have a delicious soup that feels homemade and nourishing. It’s also easy to customize—swap in whatever veggies or broth you like! No matter the season, this tofu egg drop soup is a great go-to recipe that delivers comfort in every spoonful.

Author: Rice Zhang Cooking Method: Stove Top Cuisine: Chinese

Print Recipe

Prep Time 5 mins Cook Time 15 mins Total Time 20 mins Difficulty: Beginner

Ingredients

Servings

• 3 cups bone broth
• ½ block soft tofu, cut into small cubes
• 2 large eggs, beaten
• 1 medium carrot, julienned
• ½ cup enoki mushrooms
• ½ cup beech mushrooms
• 2 green onions, chopped
• 1 teaspoon soy sauce
• ½ teaspoon sesame oil
• ½ teaspoon white pepper
• Salt, to taste
• 1 teaspoon cornstarch
• 2 tablespoons water

Instructions

1. In a medium pot, add carrots and cook for 2–3 minutes until slightly softened.
2. Stir in the enoki and beech mushrooms and cook for another 2 minutes.
   
3. Add bone broth and bring to a gentle boil over medium heat.
4. Add tofu cubes and soy sauce, then lower heat to a simmer.
5. In a small bowl, mix cornstarch with water to create a slurry.
   
6. Stir slurry into the soup to slightly thicken the broth.
7. Wait until soup is gently boiling and slowly drizzle in the beaten eggs while gently stirring in a circular motion.
   
8. Add white pepper, sesame oil, and salt to taste.
9. Remove from heat and top with chopped green onions before serving.
   

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