Chawanmushi

Chawanmushi is a delicate Japanese steamed egg custard traditionally made with eggs, but this vegan version uses silken tofu for a creamy texture. Infused with dashi, mushrooms, and vegetables, it makes a perfect, savory breakfast dish.

Ingredients

• Silken tofu - 200 grams
• Vegetable dashi - 200 ml
• Soy sauce - 1 tablespoon
• Mirin - 1 tablespoon
• Mushrooms (shiitake or enoki) - 50 grams, finely chopped
• Carrot - 1 small, finely diced
• Green onion - 1 stalk, finely chopped
• Sesame oil - 1 teaspoon
• Salt - a pinch
• Fresh herbs (shiso or cilantro) - for garnish

Steps

1. In a blender, combine the silken tofu, vegetable dashi, soy sauce, mirin, and salt. Blend until smooth and creamy.
2. In a small pan over medium heat, add sesame oil and sauté the chopped mushrooms and carrots for about 3-4 minutes until softened.
3. Divide the sautéed vegetables equally into two heatproof cups or ramekins.
4. Pour the blended tofu mixture over the sautéed vegetables in each cup, filling them about 3/4 full.
5. Cover each cup tightly with aluminum foil to prevent water from entering during steaming.
6. Place the cups in a steamer basket over boiling water and steam for about 15-20 minutes until set.
7. Remove from the steamer and let cool slightly. Garnish with chopped green onions and fresh herbs before serving.

Nutrition

• Calories: 150
• Protein: 10 g
• Carbs: 8 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.15 L

Health Benefits

• Rich in plant-based protein from tofu.
• Contains antioxidants and vitamins from mushrooms and vegetables.

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