Home
Ingredient
Harusame, Tofu & Egg Soup
Introduce
Chef :
Hiroko ListonHarusame, Tofu & Egg Soup
‘Harusame’ are the noodles made from Potato starch or Mung Bean starch. I love its delicate texture. For this soup, please use soft Tofu such as ‘Silken’ or ‘Momen’. Season the soup lightly as the flavour should be gentle and subtle.
Ingredient
Food ration :
4 servings
4 cups (1000 ml)
Chicken Stock OR Stock of your choice
2 tablespoons
Sake (Rice Wine)
1 teaspoon
grated Ginger
A few
drops Sesame Oil
1 tablespoon
Potato Starch Flour *mixed with 1 tablespoon Water
Cooking instructions
* Step 1
Place Chicken Stock (OR Stock of your choice), Sake and Ginger in a large saucepan or pot. Add thick parts of Bok Choy and bring to the boil over medium heat. Once boiling, add green parts, and season with Sesame Oil, Salt and White Pepper.
* Step 2
Add Dry Harusame Noodles to the boiling soup. The noodles soften very quickly. Add Potato Starch mixture, stirring well. Add Tofu and bring back to the boil.
* Step 3
Add lightly whisked Egg(s) slowly in a circular motion into the soup, and stir gently. When the Egg is cooked, remove from heat.
* Step 4
Sprinkle with finely chopped Spring Onion and Toasted Sesame Seeds, and enjoy.
Note: if there is a photo you can click to enlarge it
Tag
Chicken Stock OR Stock of your choice
Sake (rice wine)
grated ginger
Bok Choy *cut into the size that is easy to eat
drops Sesame Oil
Dry ‘Harusame’ Noodles (Bean Thread Noodles)
Tofu *soft type such as ‘Silken’ OR ‘Momen’, cut into small cubes
Potato Starch Flour *mixed with 1 tablespoon Water
Eggs Lightly Whisked,
●Spring onion (finely chopped)
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more
Similar dishes
Copyright © 2024 Cookcic