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Before you jump to Creamy Egg Soup with Crumbled Tofu recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
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We hope you got insight from reading it, now let’s go back to creamy egg soup with crumbled tofu recipe. To cook creamy egg soup with crumbled tofu you only need 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to cook Creamy Egg Soup with Crumbled Tofu:
- Get 1/2 block Tofu
- Provide 10 Wonton wrappers
- You need 2 Egg (beaten)
- You need 1 Parsley (finely chopped - for topping)
- Prepare 1 salt and black pepper (to finish)
- Use Soup
- Get 1 tsp Weipa
- Use 400 ml Water
- Use 1 tsp Soy sauce
- Take 1 tbsp Sake
- Use Katakuriko slurry
- Get 1 tsp Katakuriko
- Get 2 tsp Water
Steps to make Creamy Egg Soup with Crumbled Tofu:
- Add all ingredients of the soup into a pot. Turn the heat on. After it boils and the Weipa is fully dissolved, add tofu as you crumble it with your hands.
- Add katakuriko dissolved in water to thicken the soup.
- Add each wonton wrapper, making sure they don't stick with each other.
- Drizzle in the egg and season with salt and pepper. Dish it up and top with parsley.
Dissolve the miso in some of the stock as you add to the pot. When the crumbled tofu is well on its way to a deep golden colour, it should resemble cooked ground pork. Add the soy sauce, sesame oil, and sambal oelek; stir-fry for a few more minutes until the tofu is well browned. Drizzle some neutral oil into a cast-iron pan over medium-high heat, then cook the tofu, undisturbed, until browned on the underside and they release cleanly from the pan when you wedge a metal. Crumble tofu into a large pan over medium-high heat.
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