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Creamy Egg Soup with Crumbled Tofu
Creamy Egg Soup with Crumbled Tofu

Before you jump to Creamy Egg Soup with Crumbled Tofu recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

Healthy eating is nowadays much more popular than in the past and rightfully so. The overall economy is affected by the number of men and women who are dealing with conditions such as high blood pressure, which is directly linked to poor eating habits. While we’re constantly being counseled to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. In all probability, most people think that it takes too much work to eat healthily and that they will need to drastically change their lifestyle. It is possible, though, to make several minor changes that can start to make a difference to our daily eating habits.

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As you can see, it is not hard to start making healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to creamy egg soup with crumbled tofu recipe. You can have creamy egg soup with crumbled tofu using 13 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to cook Creamy Egg Soup with Crumbled Tofu:
  1. Use 1/2 block Tofu
  2. Use 10 Wonton wrappers
  3. Use 2 Egg (beaten)
  4. Get 1 Parsley (finely chopped - for topping)
  5. Prepare 1 salt and black pepper (to finish)
  6. Prepare Soup
  7. Prepare 1 tsp Weipa
  8. Take 400 ml Water
  9. You need 1 tsp Soy sauce
  10. Take 1 tbsp Sake
  11. Provide Katakuriko slurry
  12. You need 1 tsp Katakuriko
  13. Provide 2 tsp Water
Steps to make Creamy Egg Soup with Crumbled Tofu:
  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.

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