♥ Dashi stock (use kombu tea or kombu based dashi if available)
♥ Soy sauce
Mix all the ingredients marked ♥ in a bowl and let it cool to the point where it won't harden when you add the egg. Beat the egg in a bowl and set aside.
When the ♥ mixture has cooled, stir in the egg and pour into serving bowls.
Put the bowls in a saucepan or steamer filled with water to half the height of the bowls. Cover with a lid, and steam over low to medium heat for 7 minutes.
Give the bowls a shake. It's ready if the surface gives a little jiggle.
Story Behind this Recipe
While in New York, I suddenly had a craving for egg tofu. I couldn't find any, so I tried making my own. It's easy so you can serve it to guests. They'll love it.
It is quite light, so add more soy sauce if you prefer. If you'd prefer it firmer, use 100-150 ml of hot water, or use 2 eggs and 250 ml of hot water, and add extra seasonings. It's very hot, so mind you don't burn yourself when taking it out of the saucepan or steamer.