Sup Tetesan Telur Tahu

Instructions

1. Gather all the ingredients.
2. Cut 2 green onions/scallions into thin diagonal slices, keeping the white and green parts separate.
3. Peel and grate 1 inch ginger and measure 2 tsp grated ginger with juice.
4. Cut ½ block medium-firm tofu (momen dofu) into ½-inch (1.3 cm) cubes. Slice it on the cutting board or see how I cut tofu in the palm of my hand in my Japanese Cutting Techniques tutorial.
5. Beat 1 large egg (50 g w/o shell) in a small bowl. Whisk 2 tsp potato starch or cornstarch with 1 Tbsp water in a separate bowl to make a slurry.
6. Heat a pot or saucepan over medium heat. When it's hot, add 2 tsp toasted sesame oil to heat. Add the white part of the green onion and the grated ginger to the hot oil.
7. Saute with a wooden spatula until fragrant. Add 2 cups vegetable stock/broth.
8. Season with ¼ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper and heat to a simmer.
9. Add the tofu and bring the soup back up to a gentle simmer (you'll see small bubbles appear around the edges).
10. Give the slurry a final stir, then drizzle it into the soup. Stir to thicken. Keeping a gentle simmer, slowly drizzle a thin stream of beaten egg in a spiral pattern around the soup pot (don't pour it in just one area). I place my cooking chopsticks at the edge of the bowl to guide the egg.
11. Let the eggs sit for 20–25 seconds without stirring. Then, remove the saucepan from the heat. Stir in half of the green part of the green onion.
12. Pour the soup into miso soup bowls. Garnish with more green onions and serve warm. Sprinkle a dash of white pepper powder at the table.
13. Keep the leftovers in an airtight container for up to 3 days. Reheat until warm, but don't let the soup boil.