CookGo
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Tofu Egg Drop Soup

Costo $5, salva $10

Fonte: Recommended by CookGo

  • 15 Min
  • 2 Porzioni
  • $5

INGREDIENTI

  • Main

    • 🥚 2 eggs, beaten
    • 150g silken tofu

  • Soup Base

    • 400ml water
    • 1/3 tsp Japanese dashi powder
    • 🧂 1/3 tsp salt
    • 1/2 tsp soy sauce

  • Thickener

    • 1 tbsp cornstarch
    • 1 tbsp water

  • Garnish

    • Chopped mitsuba, as needed

PASSI

1

Cut mitsuba into 2cm pieces.

2

Heat the soup base ingredients (water, dashi powder, salt, soy sauce) in a pot over medium heat until simmering. Crumble the tofu and add to the pot. Cover and simmer on low heat for 2 minutes.

3

Mix cornstarch and water to create a slurry. Add the slurry to the pot and stir until the soup thickens. Once simmering, pour the beaten eggs slowly into the pot using chopsticks to guide the flow. Cook until the eggs set.

4

Serve the soup in bowls and garnish with chopped mitsuba.

NUTRIENTI

Per 1 porzione

🔥

120

Calorie

  • 8g
    Proteine
  • 10g
    Carboidrati
  • 4g
    Grassi

💡 Suggerimenti

Use silken tofu for a smoother texture.Adjust the salt and soy sauce to taste.For added flavor, you can include a dash of sesame oil.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.