Creamy Egg Soup with Crumbled Tofu

Name: Creamy Egg Soup with Crumbled Tofu
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 block Tofu; 10 Wonton wrappers; 2 Egg (beaten); 1 Parsley (finely chopped - for topping); 1 salt and black pepper (to finish); 1 tsp Weipa; 400 ml Water; 1 tsp Soy sauce; 1 tbsp Sake; 1 tsp Katakuriko; 2 tsp Water

cookpad.japan @cookpad_jp

I used to eat this frequently when I was a high school student. I wanted to lose weight while not jeopardizing my health.

Crumble the tofu with your hands rather than cuttingwith a knife It's so easy and yet has a great texture. It's my favorite way of cooking tofu.
Because wonton wrappers easily sticks to each other, make sure to add one by one. Recipe by Stylish Mama

I used to eat this frequently when I was a high school student. I wanted to lose weight while not jeopardizing my health.

cookpad.japan @cookpad_jp

I used to eat this frequently when I was a high school student. I wanted to lose weight while not jeopardizing my health.

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Ingredients

2 servings

1/2 blockTofu
10Wonton wrappers
2Egg (beaten)
1Parsley (finely chopped - for topping)
1salt and black pepper (to finish)
Soup
1 tspWeipa
400 mlWater
1 tspSoy sauce
1 tbspSake
Katakuriko slurry
1 tspKatakuriko
2 tspWater

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Steps

1

Add all ingredients of the soup into a pot. Turn the heat on. After it boils and the Weipa is fully dissolved, add tofu as you crumble it with your hands.
2

Add katakuriko dissolved in water to thicken the soup.
3

Add each wonton wrapper, making sure they don't stick with each other.
4

Drizzle in the egg and season with salt and pepper. Dish it up and top with parsley.