Mushrooms and Tofu Simmered With Egg

Mushrooms and Tofu Simmered With Egg

Mushrooms and tofu simmered in a soft egg sauce. The ginger in this warms you up.


Silken tofu
one block
Shiitake mushroom
Enoki mushrooms
1 bag
Shimeji mushrooms
1 packet
Green onions
2 to 3 stalks
Strong bonito dashi stock
◎ Usukuchi soy sauce
2 to 3 tablespoons
2 tablespoons
◎ Hon-Mirin
2 tablespoons
◎ Juice from grated ginger
2 teaspoons
Katakuriko slurry
To taste
Ichimi spice or shichimi spice
To taste


1. Slice the shiitake mushrooms. Discard the stiff roots of the enoki and shimeji mushrooms and shred them.
2. Cut the tofu into bite sizes. Chop the green onions. Beat the eggs.
3. Heat the dashi stock in a sauce pan to bring to the boil. Add all the mushrooms to the pan and simmer until cooked through.
4. Add the tofu and simmer for 1~2 minutes. Pour in the ◎ ingredients and add the katakuriko dissolved with water little by little to thicken the soup. Stir in the beaten egg and turn off the heat. Transfer to a serving dish. Sprinkle on some ichimi or shichimi spice if you like.

Story Behind this Recipe

I wanted to eat healthy stewed mushrooms.