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Silken Tofu & Egg Soup
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Chef :
Hiroko ListonSilken Tofu & Egg Soup
This is one of the soups that I frequently cook. It’s a super quick and easy soup. You can use medium soft Tofu, but I always use Silken Tofu, that is the softest type. Because of the soft jelly-like texture of Silken Tofu and the thickened soup, this soup is very comforting when I have a cold. However, you should season it very lightly if you are unwell.
Ingredient
Food ration :
2 ServingsCooking time :
10 minutes
1 tablespoon
Potato Starch
1 tablespoon
Sake (Rice Wine)
1 tablespoon
Soy Sauce
1/2 tablespoon
Oyster Sauce *OR extra Soy Sauce
1 teaspoon
grated Ginger
1 teaspoon
Sesame Oil
Cooking instructions
* Step 1
Place all the Soup ingredients in a saucepan, mix well until combined, and bring to the boil stirring frequently.
* Step 2
When the Soup is thickened, add whisked Egg slowly in a circular motion into the soup, and gently stir. Add Tofu and finely chopped Spring Onion. When Tofu is warm, it’s ready.
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