The Ultimate Tofu Diet Bowl

• 2/3 block Tofu (from a 400 g block)
• 1 Egg
• 500 ml Water
• 2 tbsp each Chicken soup stock granules, mentsuyu
• 1 tsp each Grated ginger, ponzu sauce
• 1 1/2 tbsp each Water & katakuriko
• 1 dash of each Ume vinegar (optional), green onion

1. Prepare your beaten eggs and set aside.
2. Prepare the katakuriko slurry as well and keep aside in a separate dish.
3. Combine the ingredients in a saucepan and heat.
4. When it comes to a boil, put the whole tofu into the pan.
5. Break it up into large chunks by pressing down on it with the back of a ladle.
6. When it comes to a boil again, keep the high on high and add the katakuriko and water.
7. Keep mixing for about a minute and a half.
8. The sauce will thicken.
9. Lower the heat a bit and swirl in the beaten egg.
10. Stir the pan up a couple of times.
11. If you stir it too much you'll lose the fluffiness of the egg, so just stir it 2-3 times.
12. Taste and add salt if needed.
13. Transfer to a bowl, and sprinkle with some chopped green onion to taste.
14. I like to add about 1/2 teaspoon of ume vinegar just before serving.

egg, chicken soup stock granules, ginger, water, ume vinegar

Taken from cookpad.com/us/recipes/155602-the-ultimate-tofu-diet-bowl (may not work)