Egg Soup with Tofu and Yamaimo
Egg Soup with Tofu and Yamaimo

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, egg soup with tofu and yamaimo. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Beat the egg, add the grated yam potato and mix well. Pour all seasoning marked ◆ into a pot to boil. Pour in the katakuriko slurry slowly to make a thick soup. Use it as the base to make egg drop soup ramen.

Egg Soup with Tofu and Yamaimo is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Egg Soup with Tofu and Yamaimo is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have egg soup with tofu and yamaimo using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Egg Soup with Tofu and Yamaimo:
  1. Take 1/3 block silken tofu
  2. Take 1 □ egg
  3. Get 5 cm thickness □ Yam potato (grated)
  4. Prepare 1 □ chopped young green scallions
  5. Take soup seasoning
  6. Take 400 ml ◆ Japanese soup stock
  7. Take 2 tsp ◆ Usukuchi soy sauce
  8. Make ready 1 tsp ◆ Soy sauce
  9. Get 1/2 tbsp each ◆ Sake and mirin
  10. Make ready 1 or 2 tablespoons Katakuriko slurry

You probably ordered it many times from a Chinese restaurant. Whisk in miso until it dissolves completely (do not let it boil). Gently crack egg into a small bowl, then gently slide it into the simmering broth. Even though egg drop soup is served at many Chinese restaurants, it wasn't something my family ordered when we went out to eat.

Instructions to make Egg Soup with Tofu and Yamaimo:
  1. Cut the tofu into 1.5 cm cubes. Beat the egg, add the grated yam potato and mix well.
  2. Pour all seasoning marked ◆ into a pot to boil.Add the tofu.
  3. When the soup boils, add the egg mixture from Step 1 slowly and stir well. Pour in the katakuriko slurry slowly to make a thick soup. Adjust the thickness as you like.
  4. Finally, sprinkle the chopped young green scallions. and it's done ! You can add mitsuba (Japanese parsley) instead of scallions .

Gently crack egg into a small bowl, then gently slide it into the simmering broth. Even though egg drop soup is served at many Chinese restaurants, it wasn't something my family ordered when we went out to eat. Instead, this soup, also known as egg "flower" soup for how the strands of eggs look like flower petals, was one we made and ate exclusively at home. In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture.

So that’s going to wrap this up for this special food egg soup with tofu and yamaimo recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!