Friday, 15 February 2013

Japanese "Egg" Soup

I'm having a bit of a Japanese theme this weekend so I'm dusting off all my favourite recipes and attempting to veganise them. This egg soup recipe was my favourite from a cooking class I took many years ago. The taste was very similar but the look is slightly different because with the original the egg cooks in ribbons where as tofu is less hospitable. If there is such a thing as vegan fish stock then use it in place of the fish paste and fish sauce (in relation to amount of water that is needed)



Japanese "Egg" Soup

Ingredients

3 tps vegan fish paste
1 Tbls vegan fish sauce
3 1/2 cups water
1 small packet of silken tofu
2 egg replacers (as per packet instructions)
1 Tbls soy sauce (I used Tamari)
1 Tbls cooking sake (or Japanese rice wine)
1 tsp potato starch mixed with 2 tsp water
2 shallots (spring/green onions) chopped
salt to taste
Chilli flakes (optional)


Method

Bring the water and stock to boil in a medium - large saucepan.
Stir in soy sauce and sake.
Add potato starch mix and stir quickly.
In a medium bowl whisk egg replacers with silken tofu & shallots, adding more water if needed for that "beaten egg" consistency.
Continue stirring the soup (creating kind of a gentle whirlpool) as you pour in the tofu mixture.
Once warmed through serve, adding more salt if needed or chilli flakes if you prefer it hotter.



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