Ingredients (2 servings)
| Tofu | 80 g / 2.8 oz |
|---|---|
| Japanese leek, chopped | 3cm |
| Egg, beaten | 1 |
| Grated ginger | 1/2 tsp |
| Chicken Bouillon Powder | 2 tsp |
| Water (cold or hot) | 400 ml |
| Soy sauce | 1 Tbsp |
| Vinegar | 1 Tbsp |
| S&B La-yu (Chili Oil) | to taste |
| Vegetable oil | 1 tsp |
Directions
- Cut tofu into 1cm-wide strips.
- Heat oil in a flying pan and make scrambled egg.
- Add water, chicken bouillon powder and grated ginger to (2), then add tofu. When boiled, add soy sauce and vinegar and stir, and then add Japanese leek. Pour into cups and finish with drops of S&B La-yu (Chili Oil).
 add kick to this tasty soup. Great as a side dish.
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