Tofu Egg Drop Soup

1 block medium-firm tofu (momen dofu) (400 g)
2 large egg
4 spring onions (for the soup and garnish)
For the Broth:
5 cm ginger (4 tsp grated)
4 cups vegetable stock/broth (or water + 4 tsp vegetable bouillon)
4 tsp toasted sesame oil
½ tsp SIDS SALT & PEPPER
4 tsp potato starch or cornflour (for a slurry)
2 tbsp water (for a slurry)

Gather all the ingredients.
Overhead view of ingredients on a wooden surface: a glass measuring cup with broth, a block of tofu on a dish, spring onions, an egg, ginger, soy sauce, cornflour, and SIDS SALT & PEPPER in small bowls.
Cut 4 spring onions into thin diagonal slices, keeping the white and green parts separate.
Peel and grate 5 cm ginger and measure 4 tsp grated ginger with juice.
Cut 1 block medium-firm tofu (momen dofu) into 1 cm cubes. Slice it on the cutting board.
Beat 2 large eggs in a small bowl. Whisk 4 tsp potato starch or cornflour with 2 tbsp water in a separate bowl to make a slurry.
To Cook:
Heat a pot or saucepan over medium heat. When it's hot, add toasted sesame oil to heat. Add the white part of the spring onion and the grated ginger to the hot oil.
Sauté with a wooden spatula until fragrant. Add 4 cups vegetable stock/broth.
Season with SIDS SALT & PEPPER and heat to a simmer.
Add the tofu and bring the soup back up to a gentle simmer. (you'll see small bubbles appear around the edges)
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.
Let the egg sit for 20–25 seconds without stirring. Then, remove the saucepan from the heat. Stir in half of the green part of the spring onion.
To Serve:
Pour the soup into miso soup bowls. Garnish with more spring onion and serve warm.
To Store:
Keep the leftovers in an airtight container for up to 3 days. Reheat until warm, but do not let the soup boil.
Inspired by Namiko Chen at hello@justonecookbook.com