Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, clear broth with egg tofu. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Clear Broth with Egg Tofu is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Clear Broth with Egg Tofu is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have clear broth with egg tofu using 8 ingredients and 3 steps. Here is how you cook it.
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The ingredients needed to make Clear Broth with Egg Tofu:
- Take 5 Egg tofu
- Make ready 1 Boiled bamboo shoot
- Make ready 1 dash Wakame seaweed
- Make ready 800 ml Dashi stock
- Make ready 2 tsp Usukuchi soy sauce
- Take 1 tsp Salt
- Take 1 dash Sake
- Prepare 5 Sansho leaves
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Instructions to make Clear Broth with Egg Tofu:
- Take the soft part of the top of the bamboo shoot and thinly slice. Rehydrate the wakame in water, and cut it into bite-sized pieces.
- Add the seasonings to the dashi stock and bring to a boil. Add the sliced bamboo shoots and wakame and let them cook through.
- Place the egg tofu in your serving bowls and pour the soup over it. Top the egg tofu with sansho leaves to finish.
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