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Creamy Egg Soup with Crumbled Tofu

Creamy Egg Soup with Crumbled Tofu

The wonton are so silky and tasty.
It's really nutritious and great for an evening snack on the night before an exam!
Also perfect when you have a cold since it warms up your body.

Ingredients: 2 servings

Tofu
1/2 block (150 g)
Wonton wrappers
10
Egg (beaten)
2
Parsley (finely chopped - for topping)
as needed
salt and black pepper (to finish)
to taste
Soup
Weipa
1 teaspoon
Water
2 cups (400ml)
Soy sauce
1 teaspoon
Sake
1 tablespoon
Katakuriko slurry
Katakuriko
1 teaspoon
Water
2 teaspoons

Steps

1. Add all ingredients of the soup into a pot. Turn the heat on. After it boils and the Weipa is fully dissolved, add tofu as you crumble it with your hands.
2. Add katakuriko dissolved in water to thicken the soup.
3. Add each wonton wrapper, making sure they don't stick with each other.
4. Drizzle in the egg and season with salt and pepper. Dish it up and top with parsley.

Story Behind this Recipe

I used to eat this frequently when I was a high school student. I wanted to lose weight while not jeopardizing my health.