How to Make Perfect Seaweed, Egg & Tofu Miso soup

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The ingredients needed to make Seaweed, Egg & Tofu Miso soup:

1. Make ready Silky Tofu half box
2. Take 1 Spring onion
3. Prepare 1 Egg
4. Take 500 ml Water
5. Take 1.5 Tablespoons Dried seaweed
6. Get 1 Tablespoon Miso
7. Prepare 0.5 teaspoon Katsuo dashi powder
8. Get 1.5 Tablespoons Bonito flakes

It also resulted in a lower E. coli load in faeces, suggesting better animal health. Also it was found to decrease the feed conversion ratio. Add seaweed and cook until seaweed has expanded. Season with salt, sugar, and pepper.

Instructions to make Seaweed, Egg & Tofu Miso soup:

1. Add Bonito flakes into a pot of boiling water and cook for 10 minutes. Remove the bonito flakes.
2. Add in miso and Katsuo dashi powder.
3. Add in tofu and dried seaweed.
4. Bring the soup to boiled and then add in some spring onion.
5. Turn off the heat and then add in the beaten egg. Leave it for one minute. Enjoy.

Add seaweed and cook until seaweed has expanded. Season with salt, sugar, and pepper. Once the taste is right, thicken soup with corn starch solution. Pour eggs in thin stream while gently whisk with either a fork or a pair of chopsticks to get a lovely egg drop soup. Roll the egg from the back towards you.

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