Warm Soup and Asian Pancakes on a Meatless Monday

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I’m still digging my corn week.  Who can’t get enough of that sweet kernel of vitamin goodness?  This soup was inspired by many Asian soups, mingled into one-Egg Drop, Egg Drop with Corn, and Miso.  And what better time to serve this meatless tofu wonder than on a Meatless Monday, which is when I served this.  And an even better accompaniment to this meal are Asian Green Onion Pancakes.

 

This simple soup is very simple to make, and very easy to enjoy.  So good!

What you’ll need:

7 cups of water, divided
7 tsp chicken bouillon
1/2 tsp minced ginger
2 green onions, minced, including chives
6 oz firm tofu
5 large eggs
1 – 15 oz can of corn, drained
2 1/2 Tb cornstarch
5 drops of yellow food color, if desired
3 tsp soy sauce, optional

 

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First boil 6 cups of water with the bouillon, ginger, and green onions.

Julienne the tofu and stir it into the boiling water.

Add the drained can of corn.

After the soup has boiled for about 5 minutes, beat the eggs really well.

Pour the eggs in a slow steady stream into the soup, stirring the egg in as it cooks.

In a small bowl, whisk together the cornstarch with remaining 1 cup cold water.  Slowly stir into the soup. Add food coloring, if desired.

 

 

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Boil the soup about 2-3 minutes, until it is heated through.  Cool slightly and serve.

 

 

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With a drop of soy sauce, if desired.  My husband added Frank’s Wing Sauce to his, and it tasted like Chinese Hot and Sour Soup.

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Any way you serve this up, it is delicious on a cold night.  Full of protein for your finicky sharks, which mine with autism thrives from, gluten free, dairy free, and total comfort in a bowl.

Egg Drop Soup with Tofu and Corn

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 6

Per Serving 147 calories

Fat 7 g

Carbs 12 g

Protein 11 g

6

Egg Drop Soup with Tofu and Corn

Weight Watchers PointsPlus®: 4

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 7 cups of water, divided
  • 7 tsp chicken bouillon
  • 1/2 tsp minced ginger
  • 2 green onions, minced, including chives
  • 6 oz firm tofu
  • 5 large eggs
  • 1 – 15 oz can of corn, drained
  • 2 1/2 Tb cornstarch
  • 5 drops of yellow food color, if desired
  • 3 tsp soy sauce, optional

Instructions

  1. First boil 6 cups of water with the bouillon, ginger, and green onions.
  2. Julienne the tofu and stir it into the boiling water.
  3. Add the drained can of corn.
  4. After the soup has boiled for about 5 minutes, beat the eggs really well.
  5. Pour the eggs in a slow steady stream into the soup, stirring the egg in as it cooks.
  6. In a small bowl, whisk together the cornstarch with remaining 1 cup cold water. Slowly stir into the soup. Add food coloring, if desired.
  7. Boil the soup about 2-3 minutes, until it is heated through. Cool slightly and serve.
  8. Season with soy sauce and/or hot sauce.

 

Do you have a favorite Asian style soup?

You may also enjoy Mini Quinoa Quiches

 

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