#1862
Tofu Egg Soup with Minari
Notes
20260913 #breakfastdiary 1834, 19°C/cloudy
Now that Baengno (the "white dew" solar term) has passed, it's gotten hard to get through the walk home in just short sleeves. The changing seasons always show up in the breakfast menu and its ingredients too. A warm tofu egg soup to soothe a chilled-out mood.
235kcal (1 serving) Tofu Egg Soup with Minari
Ingredients
- 1 block soft tofu (jeondubu)
- 1t Hondashi
- 1T soy sauce
- 1t mirin
- Starch
- 2 eggs
- 1T milk
- Minari (water dropwort)
Steps
1. Slice the tofu thin.
2. Pour 700ml water into a pot, add 1T soy sauce, 1t Hondashi, and 1t mirin, and bring to a boil.
3. Once boiling, add a starch slurry (1T starch + 2T water) and stir slowly.
4. Gently add the tofu from step 1.
5. Beat 2 eggs with 1T milk and pour in.
6. Serve in a bowl and top with minari.
Original Credit
Inspired by @kiki_chokatsu