Description
A delicious soupy dish with egg tofu and vegetables
Ingredients
- 1 Egg Tofu Roll, cut into around 2 cm thick rolls
- Handful of finely chopped carrots (around 2 carrots)
- Handful of mushrooms (Beech or Shimeji are good choices)
- 2 Eggs
- Whisk these and set them aside.
- Potato Starch
- Create a slurry using 1/2 cup of cold water and 1 tablespoon of potato starch
- Green onions
- Some salt, pepper, and chicken bouillon
- Sesame oil
- 2 cups water
Instructions