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We hope you got insight from reading it, now let’s go back to harusame, tofu & egg soup recipe. You can have harusame, tofu & egg soup using 12 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to make Harusame, Tofu & Egg Soup:
- Get 4 cups (1000 ml) Chicken Stock OR Stock of your choice
- Provide 2 tablespoons Sake (Rice Wine)
- Get 1 teaspoon grated Ginger
- You need 1 Bok Choy *cut into the size that is easy to eat
- Get A few drops Sesame Oil
- Provide Salt & Finely Ground White Pepper
- Take 100 g Dry Harusame Noodles *fine type
- You need 200 g Tofu *soft type such as ‘Silken’ OR ‘Momen’, cut into small cubes
- Prepare 1 tablespoon Potato Starch Flour *mixed with 1 tablespoon Water
- Provide 2 Eggs *lightly whisked
- Take 1 Spring Onion *finely chopped
- Get Toasted Sesame Seeds
Instructions to make Harusame, Tofu & Egg Soup:
- Place Chicken Stock (OR Stock of your choice), Sake and Ginger in a large saucepan or pot. Add thick parts of Bok Choy and bring to the boil over medium heat. Once boiling, add green parts, and season with Sesame Oil, Salt and White Pepper.
- Add Dry Harusame Noodles to the boiling soup. The noodles soften very quickly. Add Potato Starch mixture, stirring well. Add Tofu and bring back to the boil.
- Add lightly whisked Egg(s) slowly in a circular motion into the soup, and stir gently. When the Egg is cooked, remove from heat.
- Sprinkle with finely chopped Spring Onion and Toasted Sesame Seeds, and enjoy.
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