ครั้งที่ 12

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Ingredients: Boiled egg in Japanese style

3 chicken eggs

20 g wakame seaweed

100 g soft tofu

30 g Japanese spring onion

1,200 ml of water

Kikkoman Yosenabe Soup 5 tbsp

How to make boiled eggs with water 

Crack the chicken eggs in a mixing bowl, wait, beat the eggs until they are well cracked, and set aside.

Soi Tom Hom Japanese is ready to wait, followed by soft tofu. Cut as needed

Turn on the stove. Bring the water to a boil. When the water starts to boil. Add Kikkoman Yosenabe soup or if you don't have it, use it as a Japanese soy sauce instead.

When the water boils. Stir the broth in a circle, then pour in the eggs. 

Followed by wakame seaweed and baby tofu. 

Wait until it boils, then add the Japanese onion as you like. Wait until it boils down again, and it's done.