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

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

Dissolve the miso in some of the stock as you add to the pot. When the crumbled tofu is well on its way to a deep golden colour, it should resemble cooked ground pork. Add the soy sauce, sesame oil, and sambal oelek; stir-fry for a few more minutes until the tofu is well browned. Drizzle some neutral oil into a cast-iron pan over medium-high heat, then cook the tofu, undisturbed, until browned on the underside and they release cleanly from the pan when you wedge a metal. Crumble tofu into a large pan over medium-high heat.

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