Tofu & Egg Soup

Iriko (Small Dried Sardines) can be also called Niboshi. Add a handful of Iriko to 4 cups of Water and boil for 8 or 10 minutes, then remove ‘Iriko’ before using the stock. *Note: I recommend to remove head and gut from the fish before adding to the water to reduce the bitter taste in the stock. Remove head first, then remove gut.

If you use Dashi Powder, use about 2 teaspoons Dashi Powder for 4 cups Water OR according to the instruction on the package.

Cut Tofu into small cubes. For this soup, soft type Tofu (Silken or Momen) is the best.

Combine lightly beaten Eggs and chopped Spring Onion in a small bowl.

Bring Dashi Stock to a boil in a large saucepan. Add Salt and Soy Sauce to taste.

Add Tofu, when it is back to a boil, slowly add the Egg mixture. Do not over cook the egg. Stir only slightly.