Slice the onion and put into a pan with enough water to cover.
While Step 1 is cooking, make the soup. Combine the ☆ ingredients with water (200 ml). A measuring cup is good for this task.
Put the water and sake first in the measuring cup while checking the markings, then add the rest of the ingredients with measuring spoons.
When the onion has turned transparent, add the sauce from Step 3. Turn the heat up to high and bring the pan to a boil (If you skip this, the sauce will turn watery instead of thick when cooled).
Slice the tofu into thirds lengthwise, then cut into small cubes (gently like when cutting tofu for miso soup).
Turn down the heat to low before adding the tofu (Boiling liquid at high heat will ruin the texture of the tofu). Push the onion to the side of the pan, and put in the tofu carefully so as not to let it crumble.
Once the tofu is in the pan, don't stir or shake the pan!
The tofu will fall apart and the sauce will become cloudy.
Continue to cook over low heat for a while. Taste one of the tofu cubes, if it's hot all the way through, it's done!! Carefully ladle into a serving bowl, and bon appetit.
The version in the main photo has 10 g of ground chicken. This gives it a lot more depth and a different flavor. Try it with other ingredients too.
If you add meat the sauce does get richer and more tasty, but if you put in too much the sauce will get cloudy, so don't put in more than 20 g.
My favorite is the simple no-meat version. I recommend it.
Story Behind this Recipe
I love dishes with thick and syrupy an-sauce, but I wanted a healthy version.
After you put the tofu in, let it simmer veeerry slowly.