Asian Chicken-Tofu Meatball Vermicelli Soup with Egg Drop and Corn

Ingredients

• 8 cups water
• 2 Tbsp chicken bouillon paste or 2 bouillon cubes (or 2 Tbsp granules)
• 6 Tbsp soy sauce
• 2 Tbsp rice vinegar
• 1 Tbsp toasted sesame oil
• 2 cloves garlic, grated or minced
• 1 Tbsp fresh ginger, grated
• 1 tsp sugar (optional, to round flavors)
• 12–16 oz chicken-tofu meatballs (about 16–20 small meatballs)
• 14 oz firm tofu, cut into 3/4-inch cubes
• 1 1/2 cups corn kernels (frozen or canned, drained)
• 6 oz vermicelli noodles (rice vermicelli or mung bean/glass vermicelli)
• 2 large eggs, beaten with 1 Tbsp water
• 1 Tbsp cornstarch mixed with 2 Tbsp cold water (optional, for slightly thicker broth)
• 2–3 scallions, thinly sliced
• Cilantro leaves
• Chili crisp or chili oil
• Lime wedges

Instructions

1. In a large pot, bring the water to a simmer over medium-high heat. Whisk in the chicken bouillon until dissolved, then stir in soy sauce, rice vinegar, sesame oil, garlic, ginger, and (if using) sugar. The broth should smell toasty-sesame and gingery, and taste savory with a gentle tang.
2. Add the chicken-tofu meatballs and simmer until they’re hot all the way through and bob to the surface, 5–8 minutes (split one to confirm it’s steaming in the center).
3. Add the tofu cubes and corn; simmer gently 2 minutes so the tofu warms without breaking.
4. Add the vermicelli and cook just until tender but not mushy—rice vermicelli usually 2–4 minutes; glass vermicelli 4–6 minutes. The noodles should be pliable and translucent (for glass) or fully softened (for rice) with no hard core.
5. (Optional) If you want a slightly thicker, more comforting broth, stir the cornstarch slurry to re-mix, then drizzle it into the simmering soup while stirring; simmer 30–60 seconds until the broth looks lightly glossy.
6. Reduce heat to low so the soup is at a gentle simmer (small bubbles, not a rolling boil). Slowly stream in the beaten eggs while stirring the soup in one direction. Stop stirring and let the ribbons set 20–30 seconds; you should see soft yellow wisps floating through the broth.
7. Taste and adjust: add 1–2 Tbsp soy sauce for more salt, 1 tsp–1 Tbsp rice vinegar for brightness, or a few drops more sesame oil for aroma. Ladle into bowls and top with scallions, cilantro, and chili crisp if you like.

Notes

Meatballs: If yours are fully cooked, you’re just warming them through; if raw, simmer gently until cooked through (165°F/74°C in the center). Noodles: Rice vermicelli goes from perfect to mush fast—err on the side of underdone and let it finish in the hot broth. Storage: Refrigerate up to 3 days; reheat gently. Add a splash of water and a touch more soy/vinegar to wake up flavors.