Round Egg Tofu Clear Soup
Round Egg Tofu Clear Soup

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, round egg tofu clear soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Cook the ● marked ingredients except for the wakame seaweed, then cool. Simmer the ○ marked ingredients in a pot to make the soup. Beat the eggs and combine with the ● marked ingredients, trying not to make the egg foamy, then strain through a fine mesh strainer. I understand this is such a basic tip, but if you want to make a good soup, the base soup stock is the most important.

Round Egg Tofu Clear Soup is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Round Egg Tofu Clear Soup is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have round egg tofu clear soup using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Round Egg Tofu Clear Soup:
  1. Make ready 4 Eggs
  2. Get 200 ml ● Dashi stock
  3. Take 1 tsp ● Salt
  4. Prepare 1 tsp ● Soy sauce
  5. Get 1 tbsp ● Sugar
  6. Take 1 ● Wakame seaweed
  7. Get 400 ml ○ Dashi stock
  8. Get 1 tsp ○ Salt
  9. Take 1 tbsp ○ Soy sauce
  10. Prepare 1 tbsp ○ Sugar
  11. Make ready 2 Snow peas (as garnish)
  12. Get 1 dash Carrot (as garnish)

The highlight is the ribbon-like silky smooth eggs. Crush and roughly chop the ingredients for the broth. Remove from heat and wait for the pressure to settle naturally. This Thai Clear Soup with Chicken and Tofu is a noodle-less soup which equals no guilt!

Instructions to make Round Egg Tofu Clear Soup:
  1. Cook the ● marked ingredients except for the wakame seaweed, then cool. Simmer the ○ marked ingredients in a pot to make the soup.
  2. Beat the eggs and combine with the ● marked ingredients, trying not to make the egg foamy, then strain through a fine mesh strainer. Then add the chopped wakame.
  3. Line a small bowl with plastic wrap and add the mixture from step 2. Tie up the ends of the wrap with rubber bands to make little pouches.
  4. Bring water to a boil in a steamer and add the egg packets from step 3. Steam for 5 minutes over high heat. Turn off the heat and let them sit in the steamer for 10 minutes, covered, then take them out.
  5. Place the eggs in a soup bowls and pour over the prepared soup. Garnish with the snow peas and carrots.

Remove from heat and wait for the pressure to settle naturally. This Thai Clear Soup with Chicken and Tofu is a noodle-less soup which equals no guilt! And it couldn't be easier to make. This version has chicken and silken tofu, but it's traditionally made with minced pork and egg tofu. Egg Drop Soup Recipe Instructions Bring the chicken stock to a simmer in a medium-sized soup pot.

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