This is a quick & easy dish, that can be enjoyed as a soup, OR you can pour it over freshly cooked Rice or Noodles. It is low in calories and healthy. I don’t use Oil at all, but a few drops of Sesame Oil could add a flavour. Please use soft type Tofu such as Silken Tofu. Hard type is not suitable for this dish.

Makes

2 Servings

Ingredients

300g Silken Tofu *OR other soft Tofu
2 Eggs *lightly whisked
60g Baby Spinach
1 Spring Onion *sliced diagonally, save some finely chopped green parts for topping

Soup
1 cup Chicken Stock *OR 1 cup Water & 1 teaspoon Asian Chicken Bouillon Powder
1/2 teaspoon grated Ginger
1 tablespoon Soy Sauce
1 tablespoon Mirin
1/8 teaspoon Salt *add extra if required
1 tablespoon Potato Starch

Method
  1. Cut Silken Tofu into 8 pieces and place on a plate. As Water would come out, discard it before you add Tofu to the Soup.
  2. Place all the Soup ingredients and sliced Spring Onion in a frying pan, non-stick preferred, mix well, and bring to the boil over medium heat stirring constantly.
  3. When thickened, add extra Salt if required, and add Baby Spinach. When Baby Spinach is wilted, add Tofu pieces and gently combine, then pour the lightly whisked Eggs into the boiling soup. DO NOT stir yet. When Egg is softly cooked, gently stir and remove from heat.
  4. Sprinkle with the saved finely chopped Spring Onion, and enjoy as a soup, OR you can pour it over freshly cooked Rice or Noodles.