Nothing says retro and home style Chinese more than this savoury tofu skin and egg soup. However, I am not too sure if it is a common Chinese soup or a Teochew style soup. As tofu (bean curd) skin soup is synonymous to sweet desserts for many people, they are often surprised that tofu skin soup could be savoury.
My mother cooked this soup whenever she made white-cut chicken (poached chicken), using the poaching liquid as the stock for tofu skin and egg soup. It is a very delicately flavoured soup, bordering on bland, albeit pleasantly. What I love the most about this soup are the silky textures and the subtle flavours of the tofu skin and the egg. Nutritionally, tofu skin and egg soup is an absolutely fantastic low-fat protein source. It is also very quick and easy to prepare.
To make this soup, break 200g/1 packet tofu (bean curd) skin into halves and soak them in hot water for about 15 minutes. Strain and cut the tofu skin pieces into bite-size pieces. Bring 7 cups of low-salt chicken or vegetable stock to the boil in a large saucepan. Add the tofu skin pieces and lower the heat to medium. Simmer for about 20 minutes. Add ground white pepper to taste. Lightly whisk 5 eggs in a bowl. Drop the eggs into the soup, mixing them into the soup lightly using a fork. Remove the soup from heat after the eggs have set. Add a few drops of sesame oil. Garnish with spring onion / green shallots. Serve with steamed rice and a vegetable side dish. There should be enough for 4-6 servings.