Clear Broth with Egg Tofu

• 5 Egg tofu
• 1 Boiled bamboo shoot
• 1 dash Wakame seaweed
• 800 ml Dashi stock
• 2 tsp Usukuchi soy sauce
• 1 tsp Salt
• 1 dash Sake
• 5 Sansho leaves

1. Take the soft part of the top of the bamboo shoot and thinly slice.
2. Rehydrate the wakame in water, and cut it into bite-sized pieces.
3. Add the seasonings to the dashi stock and bring to a boil.
4. Add the sliced bamboo shoots and wakame and let them cook through.
5. Place the egg tofu in your serving bowls and pour the soup over it.
6. Top the egg tofu with sansho leaves to finish.

egg, bamboo shoot, stock, soy sauce, salt, sake, sansho leaves

Taken from cookpad.com/us/recipes/140322-clear-broth-with-egg-tofu (may not work)