Egg Soup with Tofu and Yamaimo, Keeping Track of Precisely what You Take in: How to Do It Correctly

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Egg Soup with Tofu and Yamaimo

Before you jump to Egg Soup with Tofu and Yamaimo recipe, you may want to read this short interesting healthy tips about Snacks that give You Energy.

Wholesome eating encourages a feeling of health and wellbeing. We are likely to feel way less gross whenever we increase our consumption of nutritious foods and lower our consumption of unhealthy foods. A piece of pizza will not have you feeling as healthy as consuming a fresh green salad. Selecting healthier food choices can be difficult when it’s snack time. Shopping for snacks can be a challenge because you have a great number of options. Here are some healthy snacks which you can use when you need a fast pick me up.

Foods made from whole grains are great for a fast snack. Starting your day with a piece of whole grain toasted bread can give you that added boost you need to get going. Eating on the run can be healthier with whole grain chips and crackers. Make the shift from refined products including white bread to the healthier whole grain options.

You will find lots of healthy treats you can choose that never involve a lot of preparation or searching. Being healthy doesnt have to be a battle-if you let it, it can be quite uncomplicated.

We hope you got benefit from reading it, now let’s go back to egg soup with tofu and yamaimo recipe. To cook egg soup with tofu and yamaimo you need 10 ingredients and 4 steps. Here is how you do it.

The ingredients needed to make Egg Soup with Tofu and Yamaimo:

  1. Use 1/3 block of silken tofu.
  2. Prepare 1 of □ egg.
  3. Take 5 of cm thickness □ Yam potato (grated).
  4. Prepare 1 of □ chopped young green scallions.
  5. Prepare of soup seasoning.
  6. Take 400 ml of ◆ Japanese soup stock.
  7. Provide 2 tsp of ◆ Usukuchi soy sauce.
  8. Get 1 tsp of ◆ Soy sauce.
  9. Provide 1/2 tbsp of each ◆ Sake and mirin.
  10. Provide 1 of or 2 tablespoons Katakuriko slurry.

Steps to make Egg Soup with Tofu and Yamaimo:

  1. Cut the tofu into 1.5 cm cubes. Beat the egg, add the grated yam potato and mix well..
  2. Pour all seasoning marked ◆ into a pot to boil.Add the tofu..
  3. When the soup boils, add the egg mixture from Step 1 slowly and stir well. Pour in the katakuriko slurry slowly to make a thick soup. Adjust the thickness as you like..
  4. Finally, sprinkle the chopped young green scallions. and it's done ! You can add mitsuba (Japanese parsley) instead of scallions ..

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