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In Japan each custard is considered a soup and served with a small spoon.
- 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
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g