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The ingredients needed to cook Creamy Egg Soup with Crumbled Tofu:
- Get 1/2 block Tofu
- Provide 10 Wonton wrappers
- Use 2 Egg (beaten)
- Use 1 Parsley (finely chopped - for topping)
- Use 1 salt and black pepper (to finish)
- Use Soup
- Get 1 tsp Weipa
- Take 400 ml Water
- Take 1 tsp Soy sauce
- You need 1 tbsp Sake
- Provide Katakuriko slurry
- You need 1 tsp Katakuriko
- Get 2 tsp 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.
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