Clear Broth with Egg Tofu

Clear Broth with Egg Tofu

Enjoy this clear soup with egg tofu.
This time I made a soup with bamboo shoots, but you can make one with beaten eggs or anything you like.

Ingredients: 5 servings

Egg tofu
Boiled bamboo shoot
Wakame seaweed
a small amount
Dashi stock
800 ml
Usukuchi soy sauce
2 teaspoons
1 teaspoon
a little
Sansho leaves


1. Take the soft part of the top of the bamboo shoot and thinly slice. Rehydrate the wakame in water, and cut it into bite-sized pieces.
2. Add the seasonings to the dashi stock and bring to the boil. Add the sliced bamboo shoots and wakame and let them cook through.
3. Place the egg tofu in your serving bowls and pour the soup over it. Top the egg tofu with sansho leaves to finish.