<EGG & TOMATO SOUR SOUP/ 卵とトマトのサンラータン>
＜Yield> 2-3 servings
<Prep time> 5 mins
<Cook time> 10 mins
1 small tomato (150g)
1 block of tofu 200g
shiitake mushroom 2 pieces
dried wakame seaweed 2tbsp
spring onion ½ cup, chopped
water 2 ½ cups
vegetables bouillon granule 1 tsp
grated ginger 1 tsp
sake/ rice wine 1tbsp
soy sauce 1tbsp
rice vinegar 2tsp
potato starch1tbsp + water 1tbsp
salt and black pepper (optional)
1; Thinly slice spring onion and shiitake mushroom. Cut tomato into wedges.
Clack and whisk the eggs. Cut tofu into small cubes.
2; In a pot, bring the water to a boil. Add shiitake mushroom, tomato and your choice of bouillon granule. Cook it over high heat for 3 min. Once the tomato is softened, lower the heat to medium. Add tofu, wakame seaweed, grated ginger and soy sauce. Thicken the soup by adding a mixture of potato starch and water.
3; Season with rice vinegar. Lastly, add in the egg by making a swirl. Off the heat. Adjust the taste with salt and black pepper if it’s needed.
<Miwa’s tips> ※Watch more on YouTube!
1; Use any bouillon granule or cube you have on hand. Depending on the product, the sodium contents differs. Make sure to adjust the taste by adding more salt or water at the end.
2; Once you add the wakame seaweed , try not to boil the soup, otherwise you may taste an unpleasant sea weedy smell.
Keep it in an air-tight container in the fridge for 5 days.
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2021/ 09/04 MIWA