Tofu Egg Drop Soup (豆腐蛋花汤)

This refreshing soup features soft, delicate silken tofu cubes. It is perfect for when you're in need of a quick and light meal or paired with another dish.

INGREDIENTS:
- 1/2 tbsp. salt
- 1 tbsp. corn starch
- 1/2 cup fresh green peas (not frozen or canned)
- 1/4 cup diced carrots
- 1 egg
- 5 cups water
- 1/2 block silken tofu

DIRECTIONS:
1. combine the corn starch with about 1/4 cups of water and mix well. this will be used to thicken the soup.
2. chop your tofu in cubes
3. bring the rest of the water (4.75 cups) to a boil
4. add in the peas, carrots, and salt and boil until soft (~10 minutes)
5. add in tofu
6. once the water comes to a boil, pour in the corn starch/water mixture
7. bring to a boil and pour in whisked egg
8. once the soup comes to a boil again, it is ready!
9. serve with a few drops of sesame oil and enjoy :)