Recipe of Homemade Egg Soup with Tofu and Yamaimo
Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Ultimate Egg Soup with Tofu and Yamaimo. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Egg Soup with Tofu and Yamaimo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Egg Soup with Tofu and Yamaimo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Egg Soup with Tofu and Yamaimo is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few ingredients. You can have Egg Soup with Tofu and Yamaimo using 10 ingredients and 4 steps. Here is how you cook that.
I learned this recipe from an elderly lady in the neighbourhood. I changed the recipe by adding tofu.
If you prefer a more watery soup, add a smaller amount of watered katakuri starch, or you can skip it altogether. Recipe by Ayatan
Ingredients and spices that need to be Take to make Egg Soup with Tofu and Yamaimo:
- 1/3 block silken tofu
- 1 □ egg
- 5 cm thickness □ Yam potato (grated)
- 1 □ chopped young green scallions
- soup seasoning
- 400 ml ◆ Japanese soup stock
- 2 tsp ◆ Usukuchi soy sauce
- 1 tsp ◆ Soy sauce
- 1/2 tbsp each ◆ Sake and mirin
- 1 or 2 tablespoons Katakuriko slurry
Steps to make Egg Soup with Tofu and Yamaimo
- Cut the tofu into 1.5 cm cubes. Beat the egg, add the grated yam potato and mix well.
- Pour all seasoning marked ◆ into a pot to boil.Add the tofu.
- 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.
- Finally, sprinkle the chopped young green scallions. and it's done ! You can add mitsuba (Japanese parsley) instead of scallions .
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