Mushrooms and Tofu Simmered With Egg

• 1 one block Silken tofu
• 4 Shiitake mushroom
• 1 bag Enoki mushrooms
• 1 packet Shimeji mushrooms
• 2 to 3 stalks Green onions
• 2 Eggs
• 600 ml Strong bonito dashi stock
• 2 to 3 tablespoons Usukuchi soy sauce
• 2 tbsp Sake
• 2 tbsp Hon-Mirin
• 2 tsp Juice from grated ginger
• 1 Katakuriko slurry
• 1 Ichimi spice or shichimi spice

1. Slice the shiitake mushrooms.
2. Discard the stiff roots of the enoki and shimeji mushrooms and shred them.
3. Cut the tofu into bite sizes.
4. Chop the green onions.
5. Beat the eggs.
6. Heat the dashi stock in a sauce pan to bring to the boil.
7. Add all the mushrooms to the pan and simmer until cooked through.
8. Add the tofu and simmer for 1~2 minutes.
9. Pour in the ingredients and add the katakuriko dissolved with water little by little to thicken the soup.
10. Stir in the beaten egg and turn off the heat.
11. Transfer to a serving dish.
12. Sprinkle on some ichimi or shichimi spice if you like.

silken, shiitake, enoki mushrooms, packet, stalks green onions, eggs, bonito dashi stock, soy sauce, sake, ginger, slurry, ichimi spice

Taken from cookpad.com/us/recipes/147908-mushrooms-and-tofu-simmered-with-egg (may not work)