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Ingredients

20 mins
2 servings
  1. 4eggs
  2. 1 cuptofu ,cubed
  3. 1/2 cupmushrooms, sliced
  4. 1/4 cupbean sprouts (optional)
  5. 6 cupsvegetable or chicken stock
  6. 2 tbspmiso
  7. 1 tbspsoy sauce
  8. 8peppercorns
  9. 4-6cloves
  10. 2star anise
  11. 1cinnamon stick
  12. 1 1/2 inchginger sliced
  13. salt
  14. chopped spring onions to garnish

Cooking Instructions

20 mins
  1. 1

    Boil chicken or vegetable stock, add ginger, cinnamon stick, miso paste in a deep pan. In a tea strainer, place star anise, peppercorns and cloves and add to the pan.

  2. 2

    Add soy sauce and tofu and bean sprouts and simmer for 5 mins on medium heat

  3. 3

    This step is optional:
    Add 2 Tbsp of corn flour with little water and add to pan for thickening and mix well for 2 mins.

  4. 4

    In a bowl, crack the eggs and whisk with fork.
    Using fork, pour the eggs to the pan like long ribbons. Simmer for 3 mins and turn off the stove

  5. 5

    Transfer the soup in a bowl and garnish with spring onions and enjoy!!!

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Written by

Spurthi
Spurthi @cook_3861158
on
India
Love to cook for my loved ones and try something new and different. Miss my Indian home cooked food.cooking eating sleepn gymn.. the cycle goes on..
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