Tofu & Egg Soup

Name: Tofu & Egg Soup
Yield: 4 servings
Cuisine: British
Ingredients: Dashi Stock 4 cups *Iriko (Dried Baby Sardines / Anchovies) Dashi is recommended, but any type of Dashi Stock can be used; 1 teaspoon Salt; 1 tablespoon Soy Sauce; 1/2-1 block Tofu *Momen OR medium soft type Tofu; 2 eggs *Lightly beaten; 2-3 Spring Onion *finely chopped

Hiroko Liston @hirokoliston

Melbourne, Australia

This is my children’s favourite Clear Soup that their Obaa-san (Grandmother) in Japan used to cook for them. She always uses ‘Iriko’ (Dried Baby Sardines / Anchovies) for this soup. For us, this soup got to be cooked with ‘Iriko’ OR ‘Iriko’ Dashi Powder, but you can use any Dashi stock of your choice.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

Dashi Stock 4 cups *Iriko (Dried Baby Sardines / Anchovies) Dashi is recommended, but any type of Dashi Stock can be used
1 teaspoonSalt
1 tablespoonSoy Sauce
1/2-1 blockTofu *Momen OR medium soft type Tofu
2eggs *Lightly beaten
2-3Spring Onion *finely chopped

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Steps

1

Iriko (Small Dried Sardines) can be also called Niboshi. Add a handful of Iriko to 4 cups of Water and boil for 8 or 10 minutes, then remove ‘Iriko’ before using the stock. *Note: I recommend to remove head and gut from the fish before adding to the water to reduce the bitter taste in the stock. Remove head first, then remove gut.
2

If you use Dashi Powder, use about 2 teaspoons Dashi Powder for 4 cups Water OR according to the instruction on the package.
3

Cut Tofu into small cubes. For this soup, soft type Tofu (Silken or Momen) is the best.
4

Combine lightly beaten Eggs and chopped Spring Onion in a small bowl.
5

Bring Dashi Stock to a boil in a large saucepan. Add Salt and Soy Sauce to taste.
6

Add Tofu, when it is back to a boil, slowly add the Egg mixture. Do not over cook the egg. Stir only slightly.