Soups

Cauliflower Soup with Tobiko

3

Cauliflower soup can taste like congee. Use tobiko to give it some Japanese flavor.

8
1 cauliflower
4 cup chicken broth or vegetable broth
2 cup milk
2 egg yolks
1/4 teaspoon salt
4 oz tobiko (flying fish roe)
1/cup chopped green onions
Trim off the leaves of the cauliflower and cut the white part into small pieces. Cook in boiling water until soft. Drain. Use a blender to puree the cooked cauliflower. If too dry, add some broth or milk. Mix cauliflower puree and broth in a pot, boil then turn down the heat and simmer for 15 minutes. Add milk and salt to taste, adjust the seasoning to your liking. Turn off the heat and add egg yolks. Stir to combine. Ladle soup into bowls, and garnish with green onions. Place some tobiko in the center.
Nutritions

Calories
63

Sodium
540mg
22% DV

Fat
3g
4% DV

Protein
3g
7% DV

Carbs
4g
1% DV

Fiber
2g
8% DV