This soup, which is different from "egg drop soup", looks creamy, smooth and tastes pretty good. In such a cold winter, it is an ideal comfort food.
Ingredients (for two serves):
Soft / silken tofu, thinly shredded; green part of green onion, chopped; 2 whole egg, cracked to a bowl, not beaten; 1 2/3 cup chicken stock / broth; 1/3 cup water with 2 tbsp tapioca starch; salt and white pepper for taste
(1) Bring chicken stock / broth to boil, gently stir in tofu;
(2) Bring to boil again, stir in starch solution;
(3) Bring to fully boil, with chopsticks or wooden spoon, stir vigorously while pouring whole eggs directly and slowly into the soup (fixing in one position only, not spread over the soup, so that any portion of egg can be scrambled once it dropped into hot soup and prevent from aggregation);
(4) Sprinkle green onion, salt and pepper, serve immediately.