Steps

1. Place 150g silken tofu in a pot and mash it finely with a whisk or similar tool. 【Tip!】 If you don't have a whisk, use 4-5 chopsticks bundled together to mash it easily.
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2. Add 200cc water and 1/2 tbsp Hondashi to the pot and bring to a medium heat.
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3. In a bowl, mix 1 tsp potato starch and 1 tbsp water to make a slurry.
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4. Once the pot comes to a boil, reduce to low heat, and gradually stir in the potato starch slurry to thicken. 【Tip!】 Thickening it will give it a porridge-like texture and increase its satisfying consistency.
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5. Turn off the heat once. In a separate bowl, beat 1 egg as if cutting the whites. 【Tip!】 Mixing the egg by drawing horizontal lines will help the entire mixture turn an even yellow.
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6. Turn the heat to low. While the pot is not vigorously boiling, pour the beaten egg into the pot in a circular motion.
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7. Stir lightly to cook the egg.
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8. Add 2 pinches of salt to season. 【Tip!】 Taste and adjust the saltiness to your preference. If you are concerned about the tofu smell, you can add grated ginger.
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9. Serve in a bowl, sprinkle with scallions to taste, and it's done.
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10. Optionally, add natto to taste and mix well to enjoy a flavor change. 【Tip!】 Adding all of the natto sauce might make it too salty, so about half is recommended. Adding natto boosts protein and makes it more satisfying.
    🕒 11:46