Egg-Drop Soup with Tofu (Tamagotoji)
In this tamagotoji, I use tofu and onion, which are cooked with the dashi stock (dashi and soy sauce, sake, sugar and …more
Rie Rie
2 servings
200 g tofu (cut into bite sized pieces)
1/2 onion (cut into 7mm slices)
* 1 tbsp soy souce
* 1 tbsp sake
* 1 tbsp mirin
* 1 tbsp sugar
* 50ml dashi
2 beaten eggs
potato starch
1 1/2 tbsp vegetable oil
1/2 tbsp sesame oil
1 bunch mizuna (potherb mustard) for topping
15 mins
Dust the tofu with potato starch, shake off excess. Heat the vegetable oil in a pan, put tofu in it and fry until crisp over medium heat. Add onion and stir fry until cooked.
Pour in the sauce (*) and cook for 2~3 mins over medium heat.
Pour in the beaten egg and mizuna and cook with a lid. To finish it off, pour sesame oil from the edge of the pan to inside of it. Turn off the heat when becomes desired hardness of the eggs. (adjust the hardness of the egg with the remaining heat)

Egg and Mozzarella Bagel


Egg and Mozzarella Bagel

This versatile sandwich could be breakfast, lunch or an afternoon snack!

Brought to you by Dairy Farmers of Canada.

9 Ratings
Directions for: Egg and Mozzarella Bagel
4 eggs, hard-boiled

2 Tbsp (30 ml) mayonnaise

4 cup (250 ml) Canadian Mozzarella, grated

½ cup (125 ml) sun-dried tomatoes, minced

2 Tbsp (30 ml) store-bought pesto

4 whole wheat bagels

4 lettuce leaves

1. In a bowl, mash eggs with a fork.

2. Mix with mayonnaise, Mozzarella, tomatoes and pesto.

3. Cut bagels in half.

4. Top with egg mixture and lettuce.

Salmon, shrimp and loads of chopped veggies make this chowder a hearty, herby meal-in-a-bowl. —Valerie Bradley, Beaverton, OR
Featured In: 23 Healthy Soup Recipes
Healthy Diabetic Exchange Test Kitchen Approved
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TOTAL TIME: Prep: 20 min. Cook: 50 min. MAKES: 6 servings
1 tablespoon olive oil
1 small onion, chopped
1 small green pepper, chopped
2 medium carrots, chopped
1 garlic clove, minced
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 cup white wine or chicken broth
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon pepper
3/4 pound salmon fillets, skinned and cut into 3/4-inch cubes
1/2 pound uncooked medium shrimp, peeled and deveined
3 tablespoons minced fresh parsley
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Nutritional Facts
1 cup: 212 calories, 9g fat (2g saturated fat), 87mg cholesterol, 620mg sodium, 13g carbohydrate (0 sugars, 3g fiber),
Turkey Broth Wonton Soup
This is a recipe I’ve always done with chicken broth. Usually I use premade broth from the store which will cut down o…more
The skinny chef The skinny chef
6 servings
1 quarter pound ground pork
1 quarter pound devein deshell shrimp, diced
2 scallions
1 tbsp soy sauce
1 tbsp Shaoxing cooking wine
1 tbsp minced ginger
1 tbsp sesame oil
1 packages wonton wrapper
1 each egg, beaten set aside to seal wontons
1 turkey carcass
1 salt and pepper to taste
3 quart water (or enough to submerge your turkey carcass)
1 scallion
1 bunch cilantro
3 hours
Place turkey carcass in water in a stock pot and bring to a boil (20min). Skim off foam and fat from the top. Continue to simmer on low heat for 3 hours. Skim off any foam from the top.
While the broth is cooking, make your wontons.
Place pork, shrimp, chopped scallions, minced ginger, soy, wine, sesame oil, salt pepper in a bowl. Mix to combine.
Place wonton wrapper diagonally towards you. Place a teaspoon of meat onto the bottom corner of the wrapper.
Fold 3 times upwards. Put your middle finger on the meatiest part of the wonton and twist upwards.
Dab corners with egg mixture, twist and pinch corners together. Each wonton should look like a little boat.
When all wontons are done, place in boiling water and bring to a boil. Put in 1 cup cold water, bring to a boil again, put in 1 cup cold water and bring to a boil one more time. It is done when the wontons float to the top. Remove from water.
Place 5-10 cooked wontons in a bowl. Place broth on top of wontons. Place chopped scallion, chopped cilanto and white pepper on top and serve immediately.
Since this recipe is for 6 servings, you can freeze and store any uncooked wonton. Frozen wontons can be stored for 2 weeks.


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