Egg Tofu

• 2 Eggs
• 200 ml Soy milk
• 5 grams Dashi soup stock (granules)
• 1 Mentsuyu
• 1 Yuzu or mitsuba, if available

1. Put the soy milk and soup stock granules in a heat-resistant bowl.
2. Microwave for 1 minute and mix well.
3. Make sure the soup stock granules are fully dissolved.
4. Let cool.
5. Beat the eggs in a separate bowl and strain through a sieve.
6. Mix into the mixture from Step 1.
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. Cover and cook over a high heat for a little less than a minute.
9. Reduce the heat to low and cook for 11 minutes.
10. Scoop the cooked egg tofu from Step 3 and transfer to a serving dish.
11. Dilute the mentsuyu with water and pour over the top.
12. Top with chopped mitsuba or yuzu, if available.
13. Enjoy.

eggs, milk, mentsuyu

Taken from cookpad.com/us/recipes/147830-egg-tofu (may not work)