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

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, egg-drop soup with tofu (tamagotoji). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

The home cook style Chinese egg drops soup is well-known wherever there is a large Chinese community. It is especially prevalent in America which has become the regular items on the menu Add some spinach for an egg drop soup with spinach, or add tofu for an egg drop soup with tofu. However, unlike Chinese egg drop soup, egg is not dropped into the soup to make these versions. Tofu and tofu products such as yuba (dried tofu skin) and aburaage (thin fried tofu) are also very Keyword: scrambled eggs, tamago toji, tamagotoji.

Egg-Drop Soup with Tofu (Tamagotoji) is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Egg-Drop Soup with Tofu (Tamagotoji) is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook egg-drop soup with tofu (tamagotoji) using 13 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Egg-Drop Soup with Tofu (Tamagotoji):
  1. Make ready 200 g tofu (cut into bite sized pieces)
  2. Prepare 1/2 onion (cut into 7mm slices)
  3. Take Sauce:
  4. Make ready * 1 tbsp soy souce
  5. Make ready * 1 tbsp sake
  6. Make ready * 1 tbsp mirin
  7. Take * 1 tbsp sugar
  8. Get * 50ml dashi
  9. Take 2 beaten eggs
  10. Prepare potato starch
  11. Make ready 1 1/2 tbsp vegetable oil
  12. Prepare 1/2 tbsp sesame oil
  13. Take 1 bunch mizuna (potherb mustard) for topping

Bring soup to a boil and with a ladle or chopsticks stir the soup clockwise. Pour in the beaten egg, remove the soup from the heat and stir counterclockwise. Egg Tofu is Japanese steamed tofu made of eggs and dashi mixture that is steamed till firm, chilled, then served with a dashi and soy sauce broth. Even though it's called "tofu", egg tofu does not include soybeans or nigari.

Instructions to make Egg-Drop Soup with Tofu (Tamagotoji):
  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)

Egg Tofu is Japanese steamed tofu made of eggs and dashi mixture that is steamed till firm, chilled, then served with a dashi and soy sauce broth. Even though it's called "tofu", egg tofu does not include soybeans or nigari. It is magnesium chloride which is used to firm soymilk into. Growing up, my family had a tradition of eating lunch at our local little Chinese restaurant every single Saturday. And every single Saturday — like, we're talking nearly two.

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