Japanese · Dinner
Simmered Egg and Tofu Pot
A Japanese home-style hot pot of silken tofu and softly set eggs simmered together in kombu dashi seasoned with soy sauce and mirin, finished with scallion and napa cabbage. Mushroom adds body, while a light white miso note rounds the broth into a warming one-bowl vegetarian dinner.
$3
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
322Calories
22.4gProtein
18.9gFat
13.1gCarbs
7.2gSugar
1.8gFiber
1584mgSodium
379mgChol
4.9gSat Fat
540mgPotassium
210mgCalcium
3.6mgIron
0.6mcgVitamin B12
6.5mgVitamin C
vegetarian
low-carb
low-calorie
rich-umami
thirty-min-meals
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Cut the tofu into large cubes, slice the napa cabbage and mushroom thinly, and slice the scallion; crack the egg into a small bowl.
2
Simmer
Pour kombu dashi into a small pot with soy sauce and mirin; bring to a gentle simmer over medium heat for 2 minutes until small bubbles rise steadily.
3
Simmer
Whisk white miso into a ladleful of hot broth to dissolve, then stir back into the pot over medium-low heat so it does not lose aroma.
4
Simmer
Add napa cabbage and mushroom to the pot and simmer over medium-low heat for 3 minutes until the cabbage edges turn translucent.
5
Simmer
Lower the tofu cubes gently into broth with a spoon and simmer over low heat for 3 minutes until heated through and wobbling softly.
6
Poach
Slide the egg into the pot, cover, and poach over low heat for 3 to 4 minutes until the white is set but the yolk jiggles softly.
7
Plate
Ladle the tofu, egg and broth into a deep bowl, drizzle with sesame oil, and scatter the scallion over the top before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, about half a 300g block silken tofu
- 22 large eggs
- 1 1/2 cup360ml kombu dashi
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp white miso
- 1/2 cup50g napa cabbage
- 1/2 cup50g mushroom
- 22 scallion
- 1 tsp1 tsp sesame oil
