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| Serves 4 |
| 1/2 tofu (momen) |
| 3 egg whites |
| 2 chives |
| 1/2 teaspoon salt |
| A dash of pepper |
| 1/2 cup milk |
| 3 cups stock |
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1 Squash tofu into small pieces by hand.
2 Cut chives into round slices.
3 Beat egg white into a froth using a whisk. Add tofu and chives and stir gently so as not to break the froth.
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1 Heat the stock in a pot and season with salt, pepper and milk.
2 Add all the egg white mixture, sprinkle with salt and pepper if needed, and stir gently being careful not to break the froth. Bring
to a boil and turn the stove off.
Serve in individual soup bowls.
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Tsuji Gourmet Academy | Recipes
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