Creamy Egg Soup with Crumbled Tofu

• 1/2 block Tofu
• 10 Wonton wrappers
• 2 Egg (beaten)
• 1 Parsley (finely chopped - for topping)
• 1 salt and black pepper (to finish)
• 1 tsp Weipa
• 400 ml Water
• 1 tsp Soy sauce
• 1 tbsp Sake
• 1 tsp Katakuriko
• 2 tsp Water

1. Add all ingredients of the soup into a pot.
2. Turn the heat on.
3. After it boils and the Weipa is fully dissolved, add tofu as you crumble it with your hands.
4. Add katakuriko dissolved in water to thicken the soup.
5. Add each wonton wrapper, making sure they don't stick with each other.
6. Drizzle in the egg and season with salt and pepper.
7. Dish it up and top with parsley.

wonton, egg, parsley, salt, weipa, water, soy sauce, sake, katakuriko, water

Taken from cookpad.com/us/recipes/159062-creamy-egg-soup-with-crumbled-tofu (may not work)