餡かけ倶楽部の存在をご存じですか？ぽるなれふ部長のもと、餡かけ麺をただただ食べるだけの倶楽部です。部長が自主練で溶き卵と豆腐の餡かけそばを作っていたので部員としては真似をして作らないと、ってことで作ってみました。
Polnareff-san who is the president of Ankake Club introduced his cooking diary of sticky soup soba noodles with tofu and beaten egg on his blog. Of course, I am supposed to follow the president and his recipe. I tried to cookd that.
I cooked the base soup by dried kelp and dried mixed bonito, and seasoned by kaeshi. The process was completely the same as usual so far. I put cut tofu and wakame seaweed and put starch powder to make the soup sticky. Yes! I am a member of Ankake Club. I decided to post this article with ignoring actual time series because Polnareff-san has posted some articles about Ankake Club recently. I should follow him.
作り方はいつものお蕎麦と同じ。とろみちゃんでとろみを付けて溶き卵を入れます。
After that, I pour beaten egg into the soup. Don't boiled too much.
ネギを添えて出来上がり！
That's it, ready to eat after put sliced green onion.
うん、美味しい！身体にも良さそう！でも溶き卵を食べるためにお汁を飲み干してしまいそうになるのが最大のデメリットですね(笑)
It was good and nutrition balance was well. The only disadvantage was I almost finish to drink the soup to eat beaten egg. I took too much salt.
今週も頑張りましょう。
Thank you for reading. Have a nice week.