Egg Soup with Tofu and Yamaimo

Egg Soup with Tofu and Yamaimo

This is a soup with fluffy eggs. The tofu and eggs are so silky smooth, they just slide down your throat.

Ingredients: 2 servings

silken tofu
1/3 block
□ egg
□ Yam potato (grated)
about 5 cm thickness
□ chopped young green scallions
to taste
soup seasoning
◆ Japanese soup stock
400 ml (2 cups)
◆ Usukuchi soy sauce
2 teaspoons
◆ Soy sauce
1 teaspoon
◆ Sake and mirin
1/2 tablespoon each
Katakuriko slurry
1 or 2 tablespoons


1. Cut the tofu into 1.5 cm cubes. Beat the egg, add the grated yam potato and mix well.
2. Pour all seasoning marked ◆ into a pot to boil.Add the tofu.
3. When the soup boils, add the egg mixture from Step 1 slowly and stir well. Pour in the katakuriko slurry slowly to make a thick soup. Adjust the thickness as you like.
4. Finally, sprinkle the chopped young green scallions. and it's done ! You can add mitsuba (Japanese parsley) instead of scallions .

Story Behind this Recipe

I learned this recipe from an elderly lady in the neighbourhood. I changed the recipe by adding tofu.