Egg Tofu

Directions

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.