Chive, egg, and tofu soup

 

Ingredients (for 4 servings):

1/2 bunch of chives

150g firm tofu

2 eggs

A [4 cups chicken stock (dissolve granulated chicken stock powder in hot water according to package directions), 2 tablespoons light soy sauce, 2 tablespoons mirin, 1 tablespoon vinegar, a pinch of salt]

B [1/2 tablespoon cornstarch, 1/2 tablespoon water]

A pinch of coarsely ground black pepper

Instructions:

(1) Cut the chives into 1cm pieces. Drain the tofu. Beat the eggs.

(2) Put A in a pot and heat over medium heat. Once it boils, add the chives from (1) and simmer briefly. Stir in the cornstarch mixture from B to thicken.

(3) Crumble the tofu from (1) with your hands and add it to the pot. Simmer until warmed through. Pour in the beaten eggs from (1) and cook gently until fluffy. Serve in a bowl and sprinkle with pepper.