Egg Soup with Tofu and Yamaimo

1. 1

   Cut the tofu into 1.5 cm cubes.

2. 2

   Beat the egg, add the grated yam potato and mix well.

3. 3

   Pour all seasoning marked into a pot to boil.Add the tofu.

4. 4

   When the soup boils, add the egg mixture from Step 1 slowly and stir well.

5. 5

   Pour in the katakuriko slurry slowly to make a thick soup.

6. 6

   Adjust the thickness as you like.

7. 7

   Finally, sprinkle the chopped young green scallions.

8. 8

   and it's done !

9. 9

   You can add mitsuba (Japanese parsley) instead of scallions .

* Per serving · 4 servings · Values may vary.

No additional tips available.