This recipe lets you make smooth, silky, and exquisite egg tofu easily in the microwave using just eggs and noodle broth. Its melt-in-your-mouth texture and rich flavor are truly a masterpiece, reminiscent of a traditional inn's breakfast.
Ingredients
Main Ingredients (3 servings)
- Eggs 2
Seasonings
- Mentsuyu (Noodle Soup Base) diluted to the consistency of clear broth 200ml
- Mentsuyu (Noodle Soup Base) for drizzling (to taste)
- Grated ginger (to taste)
- Chopped green onions (to taste)
Steps
- In a bowl, add 2 eggs and lightly beat them, just enough to break up the whites without creating too much foam.
- Dilute commercially available mentsuyu to achieve a saltiness comparable to clear consommé.
- Add 200ml of the diluted mentsuyu to the beaten eggs and mix thoroughly until well combined. (Key Tip!) Aim for a rich flavor with a 1:2 ratio of egg to broth.
- Strain the mixture through a fine-mesh sieve into individual serving bowls. (Key Tip!) Using a sieve will result in a smoother, melt-in-your-mouth texture.
- Heat the mixture in the bowls in the microwave.
- Once the edges start to set, gently stir the cooked portions into the center and microwave again. Repeat this process with the microwave door open.
- After the second heating, with more portions set, stir them into the center again to even out the mixture, and reheat.
- Once it has a jelly-like consistency, cover tightly with plastic wrap and let it finish cooking with residual heat. (Key Tip!) Finishing with residual heat creates a cohesive texture and a melt-in-your-mouth, jiggly consistency.
- Once cooled to room temperature, refrigerate until chilled.
- Invert the chilled egg tofu from the bowls onto serving plates.
- Garnish with chopped green onions and grated ginger as desired.
- Just before serving, drizzle with the more concentrated mentsuyu for drizzling.
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