Silken Tofu Ankake Soup
Silken Tofu Ankake Soup

Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, silken tofu ankake soup. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Silken Tofu Ankake Soup. I made this soup when I had a package of leftover silken tofu left over. Do not stir right after pouring in the beaten egg.

Silken Tofu Ankake Soup is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Silken Tofu Ankake Soup is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook silken tofu ankake soup using 12 ingredients and 4 steps. Here is how you cook that.

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

Many Asian soup recipes call for silken tofu as little soft cubes in savory broth, like in miso soup or in our Korean Kimchi Tofu Soup recipe. There is, however, a whole other world of recipes that use silken tofu as a protein-rich provider of creamy texture, in place of dairy milk, yogurt, or cream. Or, using a vegetable peeler, thinly shave fresh asparagus. A staple in many Asian cuisines, most traditional soup recipes that call for tofu are based on Asian flavors.

Instructions to make Silken Tofu Ankake Soup:
  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.

The Chinese classic hot and sour soup uses strips of silken tofu, which take on the broth's flavors of soy sauce, rice vinegar, and sesame and chili oils. Puree the soup in small batches in a blender until completely smooth. (Alternatively, use an immersion blender to puree the soup directly in the pot.) Season with salt and black pepper. To finish the soup, add the remaining green peas, the finely chopped broccoli florets, the chopped herbs, and the lemon juice. Stir together, then season with salt and pepper. Add the garlic, red pepper flakes, thyme, black pepper and white pepper and stir.

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