Creamy Tofu Egg Soup with Wonton Wrappers

Name: Creamy Tofu Egg Soup with Wonton Wrappers
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2
Ingredients: 1/2 block tofu; 10 wonton wrappers; 2 beaten eggs; 400 ml water; 1 tsp Weipa; 1 tsp soy sauce; 1 tbsp sake; 1 tsp katakuriko; 1 salt and black pepper; 1 tbsp parsley

This light yet comforting tofu egg soup comes together quickly with a savory broth, soft ribbons of egg, and tender wonton wrappers. Crumbled tofu adds body and a creamy texture, making it an easy weeknight soup that feels cozy and satisfying.

Servings2 Portions

Prep Time10 Mins

Cook Time12 Mins

Difficulty

Easy

Ingredients

tofu
0.5 block
wonton wrappers
10
beaten eggs
2
water
400 ml
Weipa
1 tsp
soy sauce
1 tsp
sake
1 tbsp
katakuriko
1 tsp
salt and black pepper
1
parsley
1 tbsp

Step-by-Step Instructions

Add the water, Weipa, soy sauce, and sake to a pot over medium heat. Bring to a gentle boil, stirring until the Weipa is fully dissolved, then crumble in the tofu and simmer for 1 to 2 minutes.

Mix the katakuriko with a small amount of water to make a smooth slurry. Stir it into the soup and cook briefly until the broth lightly thickens.

Add the wonton wrappers one at a time, separating them as you go so they do not stick together. Simmer until they are tender, about 2 to 3 minutes.

Slowly drizzle in the beaten eggs while gently stirring the soup to create soft egg ribbons. Season to taste with salt and black pepper, then serve hot topped with chopped parsley.