Follow these steps for perfect results
Silken tofu
cubed
Shiitake mushroom
sliced
Enoki mushrooms
shredded
Shimeji mushrooms
shredded
Green onions
chopped
Eggs
beaten
Bonito dashi stock
strong
Usukuchi soy sauce
Sake
Hon-Mirin
Juice from grated ginger
grated
Katakuriko slurry
Ichimi spice
Slice the shiitake mushrooms.
Discard the stiff roots of the enoki and shimeji mushrooms and shred them.
Cut the silken tofu into bite-sized pieces.
Chop the green onions.
Beat the eggs lightly.
Heat the dashi stock in a saucepan and bring to a boil.
Add all the mushrooms to the pan and simmer until they are cooked through.
Add the tofu and simmer for 1-2 minutes.
Pour in the usukuchi soy sauce, sake, hon-mirin, and grated ginger juice.
Add the katakuriko slurry (katakuriko dissolved in water) little by little to thicken the soup, stirring constantly.
Stir in the beaten egg and immediately turn off the heat.
Transfer the mixture to a serving dish.
Sprinkle on some ichimi or shichimi spice if desired.
Expert advice for the best results
Adjust the amount of dashi stock to achieve desired consistency.
Be careful not to overcook the tofu, as it can become crumbly.
Garnish with additional chopped green onions for added freshness.
Everything you need to know before you start
10 minutes
The dashi stock can be made ahead of time.
Serve in a deep bowl, garnished with green onions and ichimi spice.
Serve hot as a main course or side dish.
Pair with steamed rice and pickled vegetables.
Complements the umami flavors of the dish.
A refreshing and cleansing accompaniment.
Discover the story behind this recipe
Comfort food, often eaten during colder months.
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