• Miwa


<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

2 eggs

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.

<Storage time>

Keep it in an air-tight container in the fridge for 5 days.

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2021/ 09/04 MIWA