Round Egg Tofu Clear Soup

Round Egg Tofu Clear Soup

It's easy but tasty.
It's my family's favorite.

Ingredients: 4~5 servings

● Dashi stock
200 ml
● Salt
1/2~1 teaspoon
● Soy sauce
1 scant teaspoon
● Sugar
scant 1 tablespoon
● Wakame seaweed
as needed
○ Dashi stock
400 ml
○ Salt
1/2~1 teaspoon
○ Soy sauce
1/2~1 tablespoon
○ Sugar
1 scant tablespoon
Snow peas (as garnish)
Carrot (as garnish)
a little


1. Cook the ● marked ingredients except for the wakame seaweed, then cool. Simmer the ○ marked ingredients in a pot to make the soup.
2. Beat the eggs and combine with the ● marked ingredients, trying not to make the egg foamy, then strain through a fine mesh strainer. Then add the chopped wakame.
3. Line a small bowl with plastic wrap and add the mixture from step 2. Tie up the ends of the wrap with rubber bands to make little pouches.
4. Bring water to a boil in a steamer and add the egg packets from step 3. Steam for 5 minutes over high heat. Turn off the heat and let them sit in the steamer for 10 minutes, covered, then take them out.
5. Place the eggs in a soup bowls and pour over the prepared soup. Garnish with the snow peas and carrots.

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