Clear Broth with Egg Tofu
Pat the sansho leaves by hand to bring out their aroma before using them. Recipe by onihei.
Clear Broth with Egg Tofu
Pat the sansho leaves by hand to bring out their aroma before using them. Recipe by onihei.
Open in Cookpad AppSteps
- 1
Take the soft part of the top of the bamboo shoot and thinly slice. Rehydrate the wakame in water, and cut it into bite-sized pieces.
- 2
Add the seasonings to the dashi stock and bring to a boil. Add the sliced bamboo shoots and wakame and let them cook through.
- 3
Place the egg tofu in your serving bowls and pour the soup over it. Top the egg tofu with sansho leaves to finish.
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