Egg Tofu

1. 1

   Put the soy milk and soup stock granules in a heat-resistant bowl.

2. 2

   Microwave for 1 minute and mix well.

3. 3

   Make sure the soup stock granules are fully dissolved.

4. 4

   Let cool.

5. 5

   Beat the eggs in a separate bowl and strain through a sieve.

6. 6

   Mix into the mixture from Step 1.

7. 7

   Place the heat-resistant bowl into a pot and fill the pot with hot water to halfway up the sides of the bowl.

8. 8

   Cover and cook over a high heat for a little less than a minute.

9. 9

   Reduce the heat to low and cook for 11 minutes.

10. 10

    Scoop the cooked egg tofu from Step 3 and transfer to a serving dish.

11. 11

    Dilute the mentsuyu with water and pour over the top.

12. 12

    Top with chopped mitsuba or yuzu, if available.

13. 13

    Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.