CookPal AI
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Tofu Egg Drop Soup

Coût $5, économiser $10

Source: Recommended by CookPal

  • 15 Min
  • 2 Portions
  • $5

INGRÉDIENTS

  • 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

ÉTAPES

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.

NUTRIMENTS

Par portion

🔥

120

Calories

  • 8g
    Protéines
  • 10g
    Glucides
  • 4g
    Graisses

💡 Astuces

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.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.