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We hope you got benefit from reading it, now let’s go back to creamy egg soup with crumbled tofu recipe. To make creamy egg soup with crumbled tofu you need 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Creamy Egg Soup with Crumbled Tofu:

1. Provide 1/2 block Tofu
2. Use 10 Wonton wrappers
3. Provide 2 Egg (beaten)
4. You need 1 Parsley (finely chopped - for topping)
5. Get 1 salt and black pepper (to finish)
6. You need Soup
7. Take 1 tsp Weipa
8. Provide 400 ml Water
9. Use 1 tsp Soy sauce
10. Prepare 1 tbsp Sake
11. Get Katakuriko slurry
12. Prepare 1 tsp Katakuriko
13. Take 2 tsp Water

Steps to make Creamy Egg Soup with Crumbled Tofu:

1. 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.
2. Add katakuriko dissolved in water to thicken the soup.
3. Add each wonton wrapper, making sure they don't stick with each other.
4. Drizzle in the egg and season with salt and pepper. Dish it up and top with parsley.

Have you heard of Tofu Scramble before? If you've been a vegan for a while, I'm guessing yes 😉 People have been crumbling Tofu and sautéeing it Let's be real here - the mere combination of crumbled Tofu and Turmeric does not look or taste like Scrambled Eggs. Add mashed/crumbled tofu to the chicken stock and season with salt and pepper. Pour the egg into the soup in a steady stream, and quickly stir in a clockwise direction until thin shreds are formed. Serve with thinly sliced scallions and a couple drops of sesame oil per serving.

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