Ginger-Honey Tofu Dessert Soup

• 20 to 30 grams ; if using grated ginger, 1 heaping teaspoon Spring Ginger Simmered in Honeyor grated ginger
• 1 tbsp The syrup from the honeyed ginger (or plain honey)
• 10 grams Light brown or dark brown sugar
• 200 ml Water
• 150 grams Silken tofu
• 1 Moist amanatto (use your preferred kind)
• 1 optional, (to taste) Matcha

1. Put the ingredients in a pan and bring to a boil to dissolve the sugar.
2. Turn off the heat, let it cool down a little and transfer to a container.
3. Chill well in the refrigerator.
4. Cut the silken tofu into easy-to-eat pieces, and drain lightly.
5. Put the tofu on a plate, pour the chilled sauce from Step 1 over it, add amanatto and matcha, and serve.
6. I used moist amanatto (nure-amanatto) but use the kind of sweetened or candied that you'd prefer.
7. If you use candied beans, you may want to give them a quick rinse.
8. It's up to you.
9. I made the soup here with grated ginger and dark brown sugar.
10. It's rich and delicious!
11. f you use grated ginger from a tube, you may need to add a little more, since tubed ginger tends to be a bit light in flavor and aroma.

ginger, syrup, brown, water, silken, matcha

Taken from cookpad.com/us/recipes/143977-ginger-honey-tofu-dessert-soup (may not work)