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Creamy Egg Soup with Crumbled Tofu
Creamy Egg Soup with Crumbled Tofu

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The ingredients needed to make Creamy Egg Soup with Crumbled Tofu:
  1. Provide 1/2 block Tofu
  2. Use 10 Wonton wrappers
  3. Get 2 Egg (beaten)
  4. Use 1 Parsley (finely chopped - for topping)
  5. Prepare 1 salt and black pepper (to finish)
  6. Take Soup
  7. Provide 1 tsp Weipa
  8. You need 400 ml Water
  9. Provide 1 tsp Soy sauce
  10. Take 1 tbsp Sake
  11. Provide Katakuriko slurry
  12. Use 1 tsp Katakuriko
  13. Take 2 tsp Water
Steps to make Creamy Egg Soup with Crumbled Tofu:
  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.

Have you heard of Tofu Scramble before? If you've been a vegan for a while, I'm guessing yes 😉 People have been crumbling Tofu and sautéeing it Let's be real here - the mere combination of crumbled Tofu and Turmeric does not look or taste like Scrambled Eggs. Add mashed/crumbled tofu to the chicken stock and season with salt and pepper. Pour the egg into the soup in a steady stream, and quickly stir in a clockwise direction until thin shreds are formed. Serve with thinly sliced scallions and a couple drops of sesame oil per serving.

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