This comforting dish features silken tofu gently folded into a warm, savory egg custard. The base is built with rich dashi stock and seasoned with Japanese soy sauce for deep umami flavor. It creates a silky, tender texture that is perfect served over steamed rice or as a light side dish. Ideal for a quick weeknight dinner or a cozy breakfast, this recipe highlights simple, high-quality ingredients. The combination of soft tofu and delicate eggs makes it a satisfying, home-style meal that is both nourishing and easy to prepare.
Tofu Recipe
Description
This comforting dish features silken tofu gently folded into a warm, savory egg custard. The base is built with rich dashi stock and seasoned with Japanese soy sauce for deep umami flavor. It creates a silky, tender texture that is perfect served over steamed rice or as a light side dish. Ideal for a quick weeknight dinner or a cozy breakfast, this recipe highlights simple, high-quality ingredients. The combination of soft tofu and delicate eggs makes it a satisfying, home-style meal that is both nourishing and easy to prepare.Ingredients
Directions
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Combine the dashi stock and soy sauce in a small saucepan.
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Heat the mixture over medium-low heat until it begins to simmer, but do not let it boil vigorously.
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Pour the hot broth into a heatproof serving bowl or ramekin.
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Gently pour the beaten eggs over the hot broth, allowing them to float on top.
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Cover the bowl loosely with a plate or lid to trap steam.
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Let stand for 5 to 8 minutes until the eggs are set but still tender.
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Serve immediately, gently folding the eggs and broth together if desired.
Nutrition Facts
- Amount Per Serving
- Calories 13.2kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1409.2mg59%
- Total Carbohydrate 1.2g1%
- Dietary Fiber 0.2g1%
- Sugars 0.2g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use silken tofu if you prefer a softer texture, crumbling it into the eggs before heating, though the original ingredient list focuses on eggs and stock. If using tofu, ensure it is drained well.
The "Oashi" in the original ingredients refers to Dashi, a Japanese soup stock made from kombu and bonito flakes. Use instant dashi granules or homemade stock for best results.
Do not boil the eggs directly; the residual heat from the broth cooks them gently, ensuring a silky texture rather than a rubbery one.
Serve immediately while hot for the best flavor and texture.
