Silken Tofu Ankake Soup

• 1 block Silken tofu
• 1 loose handful Enoki mushrooms
• 1 dash Carrot
• 1 dash Any green vegetable
• 3 slice Sliced garlic
• 1 portion, Steam-cooked chicken cut into 4-5 cm cubes
• 1 small egg, beaten
• 3 pinch or more Salt
• 1/2 stick Additive-free soup stock granules (2.5 grams)
• 300 ml Kombu based dashi stock
• 1 Katakuriko slurry
• 1 tsp Mirin

1. Make the kombu broth.
2. Julienne all of the vegetables.
3. Combine the vegetables, mirin, salt, and soup stock granules with the kombu broth.
4. Cook until the vegetables are tender.
5. Shred the steamed chicken and add to the soup.
6. Add the katakuriko slurry to thicken the soup, and pour in the beaten egg.
7. Gently stir once the egg begins to float to the surface.
8. Scoop the tofu with a large spoon and add it to the soup.
9. Bring the soup to a boil, adjust the taste and it is done.

silken, handful enoki mushrooms, carrot, garlic, portion, egg, salt, granules, slurry, mirin

Taken from cookpad.com/us/recipes/153597-silken-tofu-ankake-soup (may not work)