Dairy-Free Chawanmushi

Dairy-Free Chawanmushi is a delicate and savory Japanese steamed egg custard that is both light and flavorful, perfect for a comforting meal. This version substitutes traditional dairy ingredients with plant-based alternatives, making it suitable for those with dietary restrictions.

Ingredients

• Silken tofu - 100 grams
• Vegetable broth - 200 ml
• Soy sauce - 1 tablespoon
• Mirin - 1 tablespoon
• Cornstarch - 1 tablespoon
• Dried shiitake mushrooms - 2 pieces, rehydrated and chopped
• Green onions - 1 tablespoon, finely chopped
• Carrot - 1 tablespoon, finely diced
• Peas - 1 tablespoon, fresh or frozen
• Salt - a pinch
• Black pepper - a pinch

Steps

1. Preheat the oven to 160°C (320°F).
2. In a blender, combine silken tofu, vegetable broth, soy sauce, mirin, cornstarch, salt, and black pepper. Blend until smooth and well combined.
3. Pour the mixture into a bowl, then gently fold in the chopped shiitake mushrooms, green onions, diced carrot, and peas.
4. Divide the mixture evenly into two heatproof cups or ramekins.
5. Place the cups in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the cups, creating a water bath.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for about 20 minutes, or until the custard is set.
7. Remove from the oven and let cool slightly before serving.

Nutrition

• Calories: 150
• Protein: 8 g
• Carbs: 10 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from tofu, supporting muscle health.
• Low in cholesterol, making it heart-healthy.

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