Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, egg-drop soup with tofu (tamagotoji). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
The home cook style Chinese egg drops soup is well-known wherever there is a large Chinese community. It is especially prevalent in America which has become the regular items on the menu Add some spinach for an egg drop soup with spinach, or add tofu for an egg drop soup with tofu. However, unlike Chinese egg drop soup, egg is not dropped into the soup to make these versions. Eggs are scrambled with snow peas and yuba (dried tofu skin) in dashi broth flavoured with soy sauce, mirin and sake.
Egg-Drop Soup with Tofu (Tamagotoji) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Egg-Drop Soup with Tofu (Tamagotoji) is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have egg-drop soup with tofu (tamagotoji) using 13 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Egg-Drop Soup with Tofu (Tamagotoji):
- Get 200 g tofu (cut into bite sized pieces)
- Get 1/2 onion (cut into 7mm slices)
- Get Sauce:
- Prepare * 1 tbsp soy souce
- Take * 1 tbsp sake
- Make ready * 1 tbsp mirin
- Make ready * 1 tbsp sugar
- Prepare * 50ml dashi
- Make ready 2 beaten eggs
- Make ready potato starch
- Take 1 1/2 tbsp vegetable oil
- Prepare 1/2 tbsp sesame oil
- Make ready 1 bunch mizuna (potherb mustard) for topping
The Chinese name of egg drop soup is Dan Hua Tang (蛋花汤) which literally means "egg flower" soup. I presume it refers to the flocculent appearance of the It's very simple to produce this egg drop soup with tomatoes. In terms of seasoning, you only need three basic ingredients: salt, ground white. Since it's approaching winter in Minnesota, I have been cooking lots of comfort food, like soup and stew to ward of the cold.
Steps to make Egg-Drop Soup with Tofu (Tamagotoji):
- 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.
- Pour in the sauce (*) and cook for 2~3 mins over medium heat.
- 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)
In terms of seasoning, you only need three basic ingredients: salt, ground white. Since it's approaching winter in Minnesota, I have been cooking lots of comfort food, like soup and stew to ward of the cold. And if you need something hot and delicious and super quick to prepare, then you will be glad to have this smashed tofu egg drop soup in your arsenal. All you need is some chicken. Bowls of tomato egg drop soup are commonly seen on tables in Chinese households, especially in the summertime when tomatoes are plentiful.
So that is going to wrap this up for this special food egg-drop soup with tofu (tamagotoji) recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
