Warm up with this hearty Egg Soup with Tofu and Yamaimo recipe. Made with silken tofu, egg, Yam and young green scallions. Easy step-by-step instruction…
This Egg Soup with Tofu and Yamaimo relies on simple, everyday ingredients such as block silken tofu, egg, japanese soup stock and usukuchi soy sauce. It comes together quickly and makes 4 servings, at about 140 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.
It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.
Updated Jun 30, 2026