Round Egg Tofu Clear Soup

1. 1

   Cook the marked ingredients except for the wakame seaweed, then cool.

2. 2

   Simmer the marked ingredients in a pot to make the soup.

3. 3

   Beat the eggs and combine with the marked ingredients, trying not to make the egg foamy, then strain through a fine mesh strainer.

4. 4

   Then add the chopped wakame.

5. 5

   Line a small bowl with plastic wrap and add the mixture from step 2.

6. 6

   Tie up the ends of the wrap with rubber bands to make little pouches.

7. 7

   Bring water to a boil in a steamer and add the egg packets from step 3.

8. 8

   Steam for 5 minutes over high heat.

9. 9

   Turn off the heat and let them sit in the steamer for 10 minutes, covered, then take them out.

10. 10

    Place the eggs in a soup bowls and pour over the prepared soup.

11. 11

    Garnish with the snow peas and carrots.

* Per serving · 4 servings · Values may vary.

No additional tips available.