Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, seaweed, egg & tofu miso soup. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Push aside the rolled egg (to the right) and brush some cooking oil in the empty space (left side of the pan). One of the common soups in any Chinese family, the seaweed (laver) and egg soup is a simple but delicious soup with salty but yet fresh taste. It is mainly made of seaweed and egg; some dried shrimps may be added to make it more appetizing. Scrambled Egg and Seaweed Looking for healthy breakfast ideas?
Seaweed, Egg & Tofu Miso soup is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Seaweed, Egg & Tofu Miso soup is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can have seaweed, egg & tofu miso soup using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Seaweed, Egg & Tofu Miso soup:
- Take Silky Tofu half box
- Take 1 Spring onion
- Prepare 1 Egg
- Prepare 500 ml Water
- Prepare 1.5 Tablespoons Dried seaweed
- Take 1 Tablespoon Miso
- Get 0.5 teaspoon Katsuo dashi powder
- Make ready 1.5 Tablespoons Bonito flakes
It also resulted in a lower E. coli load in faeces, suggesting better animal health. Also it was found to decrease the feed conversion ratio. Add seaweed and cook until seaweed has expanded. Season with salt, sugar, and pepper.
Steps to make Seaweed, Egg & Tofu Miso soup:
- Add Bonito flakes into a pot of boiling water and cook for 10 minutes. Remove the bonito flakes.
- Add in miso and Katsuo dashi powder.
- Add in tofu and dried seaweed.
- Bring the soup to boiled and then add in some spring onion.
- Turn off the heat and then add in the beaten egg. Leave it for one minute. Enjoy.
Add seaweed and cook until seaweed has expanded. Season with salt, sugar, and pepper. Once the taste is right, thicken soup with corn starch solution. Pour eggs in thin stream while gently whisk with either a fork or a pair of chopsticks to get a lovely egg drop soup. Roll the egg from the back towards you.
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