Tofu and egg soup

Cut 200 g soft tofu into 2 cm pieces, thinly slice 60 g onion, chop 20 g scallion and beat one egg in a clean bowl.

Bring 500 ml water and onion to a boil over medium heat, then reduce to low and simmer about four minutes until onion softens and becomes translucent.

Add tofu and simmer gently 2–3 minutes. Stir broth slowly in circles and drizzle in beaten egg; simmer another 1–2 minutes until both white and yolk are fully set.

Add 2 g salt and 20 g scallion, simmer 30 seconds, and divide into two bowls. If egg remains runny, cook a little longer.