Egg Soup with Tofu and Yamaimo
cookpad.japan @cookpad_jp
I learned this recipe from an elderly lady in the neighbourhood. I changed the recipe by adding tofu.
If you prefer a more watery soup, add a smaller amount of watered katakuri starch, or you can skip it altogether. Recipe by Ayatan
Egg Soup with Tofu and Yamaimo
I learned this recipe from an elderly lady in the neighbourhood. I changed the recipe by adding tofu.
If you prefer a more watery soup, add a smaller amount of watered katakuri starch, or you can skip it altogether. Recipe by Ayatan
Cooking Instructions
- 1
Cut the tofu into 1.5 cm cubes. Beat the egg, add the grated yam potato and mix well.
- 2
Pour all seasoning marked ◆ into a pot to boil.Add the tofu.
- 3
When the soup boils, add the egg mixture from Step 1 slowly and stir well. Pour in the katakuriko slurry slowly to make a thick soup. Adjust the thickness as you like.
- 4
Finally, sprinkle the chopped young green scallions. and it's done ! You can add mitsuba (Japanese parsley) instead of scallions .
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