Silken Tofu Ankake Soup

Silken Tofu Ankake Soup

You can make this ankake or thick tofu soup with leftover vegetables. My 2-year-old daughter gobbled it up! I recommend it as a late night meal for dieters. It has a comforting, gentle taste.

Ingredients: 2-3 servings

Silken tofu
1 block
Enoki mushrooms
a loose handful
1/6, small
a small amount
Any green vegetable
a small amount
Sliced garlic
2-3 slices
Steam-cooked chicken
cut into 4-5 cm cubes
Beaten egg
1 small egg
3 pinches or more
Additive-free soup stock granules
1/2 stick (about 2.5 g)
Kombu based dashi stock
300 ml
Katakuriko slurry
as needed
1 teaspoon


1. Make the kombu broth. Julienne all of the vegetables.
2. Combine the vegetables, mirin, salt, and soup stock granules with the kombu broth. Cook until the vegetables are tender. Shred the steamed chicken and add to the soup.
3. Add the katakuriko slurry to thicken the soup, and pour in the beaten egg. Gently stir once the egg begins to float to the surface.
4. Scoop the tofu with a large spoon and add it to the soup. Bring the soup to a boil, adjust the taste and it is done.

Story Behind this Recipe

I made this soup when I had a package of leftover silken tofu left over.