Silken Tofu Ankake Soup

Name: Silken Tofu Ankake Soup
Yield: 2 servings
Cuisine: American
Ingredients: 1 block Silken tofu; 1 loose handful Enoki mushrooms; 1 dash Carrot; 1 dash Any green vegetable; 3 slice Sliced garlic; 1 portion, Steam-cooked chicken cut into 4-5 cm cubes; 1 small egg, beaten; 3 pinch or more Salt; 1/2 stick Additive-free soup stock granules (2.5 grams); 300 ml Kombu based dashi stock; 1 Katakuriko slurry; 1 tsp Mirin

cookpad.japan @cookpad_jp

I made this soup when I had a package of leftover silken tofu left over.

Do not stir right after pouring in the beaten egg. If it starts to resemble egg drop soup, it is done.

Use your favorite greens.
I think it will taste good if you drizzle on sesame oil before serving.
You could also use shredded imitation crab instead of chicken. Recipe by Maronkurimu

I made this soup when I had a package of leftover silken tofu left over.

Do not stir right after pouring in the beaten egg. If it starts to resemble egg drop soup, it is done.

Use your favorite greens.
I think it will taste good if you drizzle on sesame oil before serving.
You could also use shredded imitation crab instead of chicken. Recipe by Maronkurimu

cookpad.japan @cookpad_jp

I made this soup when I had a package of leftover silken tofu left over.

Do not stir right after pouring in the beaten egg. If it starts to resemble egg drop soup, it is done.

Use your favorite greens.
I think it will taste good if you drizzle on sesame oil before serving.
You could also use shredded imitation crab instead of chicken. Recipe by Maronkurimu

I made this soup when I had a package of leftover silken tofu left over.

Do not stir right after pouring in the beaten egg. If it starts to resemble egg drop soup, it is done.

Use your favorite greens.
I think it will taste good if you drizzle on sesame oil before serving.
You could also use shredded imitation crab instead of chicken. Recipe by Maronkurimu

Saved

Ingredients

2 servings

1 blockSilken tofu
1loose handful Enoki mushrooms
1 dashCarrot
1 dashAny green vegetable
3 sliceSliced garlic
1portion, Steam-cooked chicken cut into 4-5 cm cubes
1 smallegg, beaten
3 pinchor more Salt
1/2 stickAdditive-free soup stock granules (2.5 grams)
300 mlKombu based dashi stock
1Katakuriko slurry
1 tspMirin

Saved

Steps

1

Make the kombu broth. Julienne all of the vegetables.
2

Combine the vegetables, mirin, salt, and soup stock granules with the kombu broth. Cook until the vegetables are tender. Shred the steamed chicken and add to the soup.
3

Add the katakuriko slurry to thicken the soup, and pour in the beaten egg. Gently stir once the egg begins to float to the surface.
4

Scoop the tofu with a large spoon and add it to the soup. Bring the soup to a boil, adjust the taste and it is done.