Egg Soup with Tofu and Yamaimo

• 1/3 block silken tofu
• 1 egg
• 5 cm thickness Yam potato (grated)
• 1 chopped young green scallions
• 400 ml Japanese soup stock
• 2 tsp Usukuchi soy sauce
• 1 tsp Soy sauce
• 1/2 tbsp each Sake and mirin
• 1 or 2 tablespoons Katakuriko slurry

1. Cut the tofu into 1.5 cm cubes.
2. Beat the egg, add the grated yam potato and mix well.
3. Pour all seasoning marked into a pot to boil.Add the tofu.
4. When the soup boils, add the egg mixture from Step 1 slowly and stir well.
5. Pour in the katakuriko slurry slowly to make a thick soup.
6. Adjust the thickness as you like.
7. Finally, sprinkle the chopped young green scallions.
8. and it's done !
9. You can add mitsuba (Japanese parsley) instead of scallions .

silken tofu, egg, yam, young green scallions, soy sauce, soy sauce, mirin, slurry

Taken from cookpad.com/us/recipes/154637-egg-soup-with-tofu-and-yamaimo (may not work)