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Egg and tofu soup
A minimalist soup of shredded silken tofu in a light stock, finished with a streaming egg drizzle, fresh cilantro and a dusting of black pepper for a silky, warming bowl.
Instructions
- 1
Cut the southern tofu into shreds, and beat the eggs.
- 2
Add water to the pot and put in a cube of bouillon.
- 3
Pour the tofu in after the water boils.
- 4
Slightly cook, then add the beaten eggs.
- 5
Sprinkle with chopped cilantro.
- 6
Take it off the heat, serve in a bowl, and sprinkle black pepper.
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Ingredients
Main Ingredients
- Southern tofuto taste
- Eggto taste
- Black pepperto taste
Auxiliary Ingredients
- Corianderto taste