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Ingredient
Tofu & Egg Soup
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Chef :
Hiroko ListonTofu & Egg Soup
This is my children’s favourite Clear Soup that their Obaa-san (Grandmother) in Japan used to cook for them. She always uses ‘Iriko’ (Dried Baby Sardines / Anchovies) for this soup. For us, this soup got to be cooked with ‘Iriko’ OR ‘Iriko’ Dashi Powder, but you can use any Dashi stock of your choice.
Ingredient
Food ration :
4 servings
1 teaspoon
Salt
1 tablespoon
Soy Sauce
1/2-1 block
Tofu *Momen OR medium soft type Tofu
Cooking instructions
* Step 1
Iriko (Small Dried Sardines) can be also called Niboshi. Add a handful of Iriko to 4 cups of Water and boil for 8 or 10 minutes, then remove ‘Iriko’ before using the stock. *Note: I recommend to remove head and gut from the fish before adding to the water to reduce the bitter taste in the stock. Remove head first, then remove gut.
* Step 2
If you use Dashi Powder, use about 2 teaspoons Dashi Powder for 4 cups Water OR according to the instruction on the package.
* Step 3
Cut Tofu into small cubes. For this soup, soft type Tofu (Silken or Momen) is the best.
* Step 4
Combine lightly beaten Eggs and chopped Spring Onion in a small bowl.
* Step 5
Bring Dashi Stock to a boil in a large saucepan. Add Salt and Soy Sauce to taste.
* Step 6
Add Tofu, when it is back to a boil, slowly add the Egg mixture. Do not over cook the egg. Stir only slightly.
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