Garlic Tofu and Egg Drop Soup

Instructions

1. 1

   Drain the tofu and cut it into small, bite-sized cubes.

2. 2

   Peel the carrot and onion. Thinly slice or finely dice the carrot, dice the onion, and mince the garlic.

3. 3

   Crack the eggs into a bowl and beat them until the yolks and whites are fully combined.

4. 4

   Heat the oil in a large soup pot over medium heat. Add the onion and carrot, then cook for 5–7 minutes, stirring occasionally, until they begin to soften.

5. 5

   Add the minced garlic and cook for about 30 seconds, stirring continuously, until fragrant.

6. 6

   Pour in the water and add the salt. Bring the soup to a boil, then reduce the heat and simmer for 8–10 minutes, or until the vegetables are tender.

7. 7

   Gently add the tofu cubes and simmer for another 3 minutes without stirring vigorously.

8. 8

   Slowly pour the beaten eggs into the gently simmering soup in a thin stream while stirring the soup in one direction to create soft egg ribbons.

9. 9