Tofu with Egg and Clams soup
This scrumptious Tofu with Egg and Clam Soup is simple to make and easy to digest, it’s a delicious reprieve in between those rich festive indulgences.
Our flavourful and hearty stew made using a clear clam-based broth that’s secretly flash-infused with kombu then combined with silky morsels of tofu to gives that delicate, elusive umami taste and texture we all love. We use the Vitasoy organic sprouted tofu (soup) for the extra smooth texture thanks to its Nigiri-seawater extracts, and its superior calcium content – a hefty 25% more than the average tofu.
A lightly whisked egg concoction cooks into fluffy clouds as it’s slow-poured in, made with a simple trio of large eggs, some soy sauce, and a touch of sesame oil which gives that beautiful aroma.The market-fresh clams go in next, along with fine chunks of green chilli and anchovy dashi, with just a small sear of sake to draw the best flavours out. In our finale, we add an encore of tofu, finely chopped spring onions and toasted sesame seeds for that extra dimension and distinct hint of nuttiness.
#themeatmensg #simple #delicious
|1pack Vitasoy organic sprouted tofu (soup)|
|1tsp sesame oil|
|1tsp soya sauce|
|1tbsp anchovy dashi powder|
|1tbsp cooking sake|
|10g chopped spring onions|
|½green chilli (finely diced)|
|1tsp toasted sesame seeds|
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