Warm Tofu and Vegetable Egg Drop Soup
A deeply comforting, high-volume broth soup packed with cubed tofu, tender edamame, zucchini noodles, and delicate egg ribbons. It delivers 36 grams of satisfying plant and egg protein in a generous bowl for very few calories.
Prep
10 min
Cook
10 min
Total
20 min
Makes
1 serving
Created together. Shared with you.
Made by Sara + Lila
Sara created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Trigger-aware comfort
Make the meal work for today
Keep spicy extras on the side and adjust the temperature or portion to suit you. The best version is the one you can enjoy comfortably.
Notice: comfort + personal triggers
Evening comfort
Head toward bedtime properly fed
A satisfying evening meal can make the night feel simpler. Notice whether the portion and timing fit comfortably into your sleep routine.
Notice: timing + overnight comfort
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
10 min
Total
20 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Whisk · Mixing bowl · Knife and cutting board
Time saver
Store any leftovers in an airtight container in the refrigerator for up to 2 days; gently reheat on the stovetop over low heat.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 6 steps complete
Next: Prepare the vegetables by slicing the zucchini…
- 01
Prepare the vegetables by slicing the zucchini…
Prepare the vegetables by slicing the zucchini into thin noodles or half-moons and pressing excess moisture from the tofu with a clean paper towel before cutting it into 0.5 inch (1.3cm) cubes.
Tap card to mark done - 02
Combine the vegetable broth and soy sauce
In a medium soup pot, combine the vegetable broth and soy sauce, then bring to a gentle simmer over medium-high heat.
Tap card to mark done - 03
Add the cubed tofu
Add the cubed tofu, edamame, and zucchini to the simmering broth. Reduce heat to medium and cook for 4 minutes until the vegetables are tender.
Look for: the vegetables are tender
Tap card to mark done - 04
Stir in the fresh spinach and allow…
Stir in the fresh spinach and allow it to wilt in the hot broth for 1 minute.
Allow: 1 minute
Tap card to mark done - 05
Whisk the egg in a small bowl
Whisk the egg in a small bowl. Whirl the soup with a spoon to create a gentle whirlpool, then slowly pour the beaten egg into the broth in a thin stream. Allow the egg ribbons to set undisturbed for 30 seconds before gently stirring.
Tap card to mark done - 06
Remove the pot from the heat
Remove the pot from the heat, drizzle with sesame oil, and ladle into a wide soup bowl to serve immediately.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
Made this recipe?
Leave a quick rating or a cooking tip for the next woman.
Your symptoms change. Your plan should too.
One good meal is a start. Your whole week is better.
Tell Lila what you like, what you avoid and which symptoms are loud today. She’ll turn that context into meals, targets and small adjustments that fit real life.