In Japan each custard is considered a soup and served with a small spoon.
- 1 cup low-sodium vegetable broth
- 2 large eggs
- 11/2 tsp. low-sodium soy sauce
- 1 tsp. mirin (rice wine)
- 1 large carrot, diced
- 8 whole water chestnuts, halved
- 1/2 cup frozen shelled edamame, thawed
- 4 shiitake mushroom caps
- Sesame oil for drizzling
- 12 napa cabbage leaves
- 1 16-oz. pkg. firm tofu, drained and cut into 8 pieces
- 3 Tbs. low-sodium soy sauce
- 2 tsp. minced fresh ginger
- 2 tsp. brown sugar
- 1 tsp. rice vinegar
- 1 tsp. toasted sesame oil
- 1/4 tsp. chile-garlic paste
- 2 green onions, thinly sliced
- To make Custards: Whisk together broth, eggs, soy sauce, and mirin.
- Divide carrot, water chestnuts, and edamame among 4 8-oz. ramekins. Ladle broth mixture into ramekins. Top with mushrooms. Set ramekins in top basket of steamer, and cover.
- To make Tofu: Line bottom steamer with cabbage. Arrange tofu over top. Bring 2 inches water to a boil in large skillet. Place steamer in skillet, reduce heat to medium, and steam 6 minutes. Reverse steamer baskets, and steam 6 minutes more. Cool 5 minutes.
- Whisk together soy sauce, ginger, brown sugar, rice vinegar, sesame oil, chile-garlic paste, and 1 Tbs. water.
- Drizzle custards with sesame oil, arrange tofu over cabbage, and top with soy sauce mixture and green onions.
- Serving Size: Serves 4
- Calories: 193
- Carbohydrate Content: 15 g
- Cholesterol Content: 106 mg
- Fat Content: 9 g
- Fiber Content: 4 g
- Protein Content: 15 g
- Saturated Fat Content: 2 g
- Sodium Content: 673 mg
- Sugar Content: 7 g