Round Egg Tofu Clear Soup

Name: Round Egg Tofu Clear Soup
Yield: 4 servings
Cuisine: American
Ingredients: 4 Eggs; 200 ml ● Dashi stock; 1 tsp ● Salt; 1 tsp ● Soy sauce; 1 tbsp ● Sugar; 1 ● Wakame seaweed; 400 ml ○ Dashi stock; 1 tsp ○ Salt; 1 tbsp ○ Soy sauce; 1 tbsp ○ Sugar; 2 Snow peas (as garnish); 1 dash Carrot (as garnish)

cookpad.japan @cookpad_jp

For PAPA and HIME”

＊Please try this with different ingredients other than wakame seaweed. Recipe by Chicchi

For PAPA and HIME”

＊Please try this with different ingredients other than wakame seaweed. Recipe by Chicchi

cookpad.japan @cookpad_jp

For PAPA and HIME”

＊Please try this with different ingredients other than wakame seaweed. Recipe by Chicchi

For PAPA and HIME”

＊Please try this with different ingredients other than wakame seaweed. Recipe by Chicchi

Saved

Ingredients

4 servings

4Eggs
200 ml● Dashi stock
1 tsp● Salt
1 tsp● Soy sauce
1 tbsp● Sugar
1● Wakame seaweed
400 ml○ Dashi stock
1 tsp○ Salt
1 tbsp○ Soy sauce
1 tbsp○ Sugar
2Snow peas (as garnish)
1 dashCarrot (as garnish)

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Steps

1

Cook the ● marked ingredients except for the wakame seaweed, then cool. Simmer the ○ marked ingredients in a pot to make the soup.
2

Beat the eggs and combine with the ● marked ingredients, trying not to make the egg foamy, then strain through a fine mesh strainer. Then add the chopped wakame.
3

Line a small bowl with plastic wrap and add the mixture from step 2. Tie up the ends of the wrap with rubber bands to make little pouches.
4

Bring water to a boil in a steamer and add the egg packets from step 3. Steam for 5 minutes over high heat. Turn off the heat and let them sit in the steamer for 10 minutes, covered, then take them out.
5

Place the eggs in a soup bowls and pour over the prepared soup. Garnish with the snow peas and carrots.