Recipe of Super Quick Silken Tofu Ankake Soup

Silken Tofu Ankake Soup Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Add the katakuriko slurry to thicken the soup, and pour in the beaten egg. Gently stir once the egg begins to float to the surface.

Here is the best “Silken Tofu Ankake Soup” recipe we have found until now. This will be smell and look delicious.

Ingredients of Silken Tofu Ankake Soup

1. Make ready 1 block of Silken tofu.
2. Make ready 1 of loose handful Enoki mushrooms.
3. It’s 1 dash of Carrot.
4. You need 1 dash of Any green vegetable.
5. You need 3 slice of Sliced garlic.
6. You need 1 of portion, Steam-cooked chicken cut into 4-5 cm cubes.
7. Take 1 small of egg, beaten.
8. Make ready 3 pinch of or more Salt.
9. It’s 1/2 stick of Additive-free soup stock granules (2.5 grams).
10. You need 300 ml of Kombu based dashi stock.
11. Prepare 1 of Katakuriko slurry.
12. Take 1 tsp of Mirin.

The spicy broth bobbing with silky tofu is an incredibly comforting soup that goes well with fresh rice.Then, we blended all into a golden velouté and passed it through a sieve for an extra-smooth finish.Sprinkle some salt and pepper on top of egg to taste.In Korea we always serve silken tofu soup while it's boiling with a bowl of rice and other Korean side dishes, banchan.

Silken Tofu Ankake Soup instructions

1. Make the kombu broth. Julienne all of the vegetables..
2. Combine the vegetables, mirin, salt, and soup stock granules with the kombu broth. Cook until the vegetables are tender. Shred the steamed chicken and add to the soup..
3. Add the katakuriko slurry to thicken the soup, and pour in the beaten egg. Gently stir once the egg begins to float to the surface..
4. Scoop the tofu with a large spoon and add it to the soup. Bring the soup to a boil, adjust the taste and it is done..

Sprinkle remaining dark part of green onion and crack an egg right into soup.Spicy silken tofu soup, often called soondubu jjigae, is one of the most beloved soups in Korean cuisine.Soodubu refers to silken tofu, and jjigae means stew in Korean.

Smooth and custardy, silken tofu blends perfectly with the butternut squash and pumpkin to create the ultimate velvety texture.And thanks to its protein and fiber, the dish is quite filling—your family won't even know it's completely vegan.A staple in many Asian cuisines, most traditional soup recipes that call for tofu are based on Asian flavors.When you heat up the tofu in your soup, some of the water escapes, making it lighter.At the same time the air in the tofu expands, and both of these reactions causes it to float to the surface, thus signalling that the tofu is fully cooked and the soup is ready to serve.