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The ingredients needed to make Creamy Egg Soup with Crumbled Tofu:
- You need 1/2 block of Tofu.
- Provide 10 of Wonton wrappers.
- Get 2 of Egg (beaten).
- You need 1 of Parsley (finely chopped – for topping).
- Provide 1 of salt and black pepper (to finish).
- Use of Soup.
- Prepare 1 tsp of Weipa.
- Take 400 ml of Water.
- Provide 1 tsp of Soy sauce.
- Take 1 tbsp of Sake.
- Provide of Katakuriko slurry.
- Use 1 tsp of Katakuriko.
- Get 2 tsp of Water.
Instructions to make Creamy Egg Soup with Crumbled Tofu:
- 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..
- Add katakuriko dissolved in water to thicken the soup..
- Add each wonton wrapper, making sure they don't stick with each other..
- 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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