Steps to Make Speedy Egg-Drop Soup with Tofu (Tamagotoji)

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The ingredients needed to make Egg-Drop Soup with Tofu (Tamagotoji):

1. Prepare 200 g tofu (cut into bite sized pieces)
2. Get 1/2 onion (cut into 7mm slices)
3. Prepare Sauce:
4. Take * 1 tbsp soy souce
5. Get * 1 tbsp sake
6. Take * 1 tbsp mirin
7. Prepare * 1 tbsp sugar
8. Prepare * 50ml dashi
9. Prepare 2 beaten eggs
10. Take potato starch
11. Take 1 1/2 tbsp vegetable oil
12. Take 1/2 tbsp sesame oil
13. Take 1 bunch mizuna (potherb mustard) for topping

Add some spinach for an egg drop soup with spinach, or add tofu for an egg drop soup with tofu. (Check our Miso soup with tofu here) Chinese hot and sour soup is one good example of how the basic egg drop soup is transferred to an elaborate full-blown meal. In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Egg drop soup also is known as egg flower soup.

Steps to make Egg-Drop Soup with Tofu (Tamagotoji):

1. Dust the tofu with potato starch, shake off excess. Heat the vegetable oil in a pan, put tofu in it and fry until crisp over medium heat. Add onion and stir fry until cooked.
2. Pour in the sauce (*) and cook for 2~3 mins over medium heat.
3. Pour in the beaten egg and mizuna and cook with a lid. To finish it off, pour sesame oil from the edge of the pan to inside of it. Turn off the heat when becomes desired hardness of the eggs. (adjust the hardness of the egg with the remaining heat)

Combine cornstarch and water until smooth; gradually stir into broth. Egg drop soup also is known as egg flower soup. You probably ordered it many times from a Chinese restaurant. Egg drop soup, literally egg flower soup "dàn huā tāng (蛋花汤)" , is a household staple across China. It's perfect for a quick fix, and as warm and comforting as, well, a good bowl of soup.

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