How to Make Appetizing Egg-Drop Soup with Tofu (Tamagotoji)

Egg-Drop Soup with Tofu (Tamagotoji). Besides this, Katsu-don (a bowl of rice topped with pork cutlet), Oyako-don. Egg drop soups are always easy and quick to prepare. When I am in a hurry of preparing a dinner or my family do not need too much meat or fat, I will choose to make tomato egg drop soup.

First up is the broth, chicken being the most common. I fondly remember the sound of the can opener working on cans of Swanson's chicken broth as the signal that egg drop soup was forthcoming. HERE'S WHAT I DO FOR MY RESTAURANT STYLE EGG DROP SOUP. You can have Egg-Drop Soup with Tofu (Tamagotoji) using 13 ingredients and 3 steps. Here is how you cook that.

Ingredients of Egg-Drop Soup with Tofu (Tamagotoji)

1. You need 200 g of tofu (cut into bite sized pieces).
2. You need 1/2 of onion (cut into 7mm slices).
3. Prepare of Sauce:.
4. You need of * 1 tbsp soy souce.
5. Prepare of * 1 tbsp sake.
6. Prepare of * 1 tbsp mirin.
7. You need of * 1 tbsp sugar.
8. Prepare of * 50ml dashi.
9. It's 2 of beaten eggs.
10. It's of potato starch.
11. You need 1 1/2 tbsp of vegetable oil.
12. You need 1/2 tbsp of sesame oil.
13. Prepare 1 bunch of mizuna (potherb mustard) for topping.

Let steep a few minutes to flavor broth. This feature is not available right now. Bring chicken broth to a boil. Scramble eggs and drizzle into soup.

Egg-Drop Soup with Tofu (Tamagotoji) step by step

1. Dust the tofu with potato starch, shake off excess. Heat the vegetable oil in a pan, put tofu in it and fry until crisp over medium heat. Add onion and stir fry until cooked..
2. Pour in the sauce (*) and cook for 2~3 mins over medium heat..
3. Pour in the beaten egg and mizuna and cook with a lid. To finish it off, pour sesame oil from the edge of the pan to inside of it. Turn off the heat when becomes desired hardness of the eggs. (adjust the hardness of the egg with the remaining heat).

Chop green onions and garnish. instruction for the tomato egg drop soup - Diced a small tomato - Add some oil to the pot, along with some aromatics - grated garlic, ginger, and a little bit white part of the spring onion. In a large saucepan, dissolve bouillon in hot water. Mix cornstarch with a small amount of water, and stir into bouillon. Add soy sauce, vinegar, and green onion. In a large saucepan, bring broth to a boil over medium heat.