Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, enoki, tofu & egg soup. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
How to make enoki stir-fry with tofu is a perfect solution for a healthy diet, especially for those wanting to lose some weight. Say goodbye to the bland and boring taste of vegetable dishes with this flavorful recipe. Moreover, the spicy taste adds a pleasant heat to the dish, stimulating our taste buds and appetize to savor every bite! Kimchi, Enoki, and Tofu Stir-Fry Be the first to rate & review!
Enoki, Tofu & Egg Soup is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Enoki, Tofu & Egg Soup is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook enoki, tofu & egg soup using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Enoki, Tofu & Egg Soup:
- Prepare 1000 ml Chicken Stock OR Stock of your choice
- Prepare 2 tablespoons Oyster Sauce
- Prepare 1/2-1 teaspoon Sesame Oil *optional for flavour
- Prepare Salt & White Pepper
- Take 200 g Enoki Mushrooms
- Prepare 300 g Silken Tofu *cut into small pieces
- Make ready 2 tablespoons Potato Starch OR Corn Starch *mixed with 2-3 tablespoons Water
- Take 2 Eggs *whisked
- Get 1 Spring Onion *finely chopped
Cook the enoki mushrooms separate from any other ingredients, though, since they cook so quickly. Enoki mushrooms or Enokitake (literally "Enoki mushroom" in Japanese) is a type of cultivated mushroom consisting of a cluster of long, thin white stalks with white caps. Shiitake mushrooms, soft tofu, and cellophane noodles (also called Chinese vermicelli) form the bulk of this soup along with green onions and delicate enoki mushrooms. Everything is simmered in a mirin-sake infused broth and served piping hot.
Steps to make Enoki, Tofu & Egg Soup:
- Cut off the brown bottom of Enoki Mushrooms and clean them. Cut into 3 to 4cm in length.
- Heat Chicken Stock and Enoki in a pot, and bring to the boil. Season with Oyster Sauce, Sesame Oil (*optional) and Salt & White Pepper to suit your taste.
- Add Silken Tofu and bring back to the boil. Add Potato Starch mixture and stir. When soup is thickened, gradually add Egg, and stir until Egg is softly cooked. Finally add Spring Onion.
- *Note: A small amount of grated Ginger is a good addition. You can use Soy Sauce instead of Oyster Sauce.
Shiitake mushrooms, soft tofu, and cellophane noodles (also called Chinese vermicelli) form the bulk of this soup along with green onions and delicate enoki mushrooms. Everything is simmered in a mirin-sake infused broth and served piping hot. When fresh, the color should be white, and the stems should be firm. I have many recipes to share when it comes to braised tofu-there are just endless possibilities. You can play with the different protein, be it pork, chicken, or seafood.
So that is going to wrap this up for this exceptional food enoki, tofu & egg soup recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
