January 25, 2011: Egg Custard Soup

January 25, 2011

Here’s my version for a healthy, fairly quick, and tasty Japanese soup: Egg Custard with Vegetables. The following recipe serves two.

  • 2C. Broth [I used my veggie broth or you could use  chicken broth or “dashi” (Japanese soup stock)
  • 1 Egg
  • 1/4 Block (3.5 oz.) Firm Tofu (pressed to remove H2O & cubed)
  • 2″ of “Konbu” (Japanese seaweed)
  • 3 Button Mushrooms (sliced 1/4″)
  • 1 Leaf Bok Choy (sliced thin)
  • 1 Scallion (sliced 1/4″)
  • 2Tblsps. Vegetable Oil
  • 1/2Tblps each Shoyu (soy sauce) and Mirin

In a small pan, heat broth, 1 Tsp. each or shoyu and mirin, and konbu together. In a skillet heat oil, 1 Tsp. each of shoyu and mirin and sauté bok choy, tofu, and mushrooms until mushrooms are browned slightly and remove from heat. Beat egg and split into two oven safe bowls. [REMOVE KONBU FROM BROTH] and add warmed broth to egg while stirring evenly (try not to froth.) Also, add broth/egg only 2/3rds to top of each bowl. You need to steam the broth/egg mixture. I did this on stove top with 2″ of covered hot water OR you could heat an 425°F oven in a ovenproof pan with 2″ H2O [either way you want the H2O to be a steaming temperature before adding the soup bowls.] Steam for 15 minutes. Add a little more broth on top and divide the veggies between the bowls. Top with scallions and serve warm.


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