I have been pretty busy lately and posts are coming in far and few in between. I just realised, whoops, it is already Wednesday and I missed the Theme Tuesday again. 😛
Anyway, two of you have asked for the recipe of Tofu and Egg soup and it took me a while to locate the photo. So here it is :
I just made another pot for my sick child today. You are free to mix around with the ingredients. I shall put them as options so grab whatever you have in your fridge is fine.
For the base – some chicken meat or anchovies or dried shrimps. This is to make the soup tastier. Just a little handful will do.
Other ingredients :
1 pip garlic, smashed (Chinese must have the mandatory garlic in almost every dishes, especially soup for flavour)
One or two eggs
1 tube Japanese egg tofu or silken tofu
1 packet of enoki mushroom, cut into two (so the long threads are easier to swallow)
1 large bowl of water.
Salt and pepper to taste.
1. Heat a deep saucepan with a dash of oil, stir fry the garlic till fragrant and add in the base (whether chicken or anchovies)
2. Add in the eggs and give a quick fry, breaking the yolk.
3. Pour in the water and let it boil for five minutes. Add in tofu and enoki and turn down fire.
4. Season with salt and pepper.
It can be served on its own or taken with rice. For colours, try adding some spring onion. But usually for home cooking, I never bother about all these frills.