Mushrooms and Tofu Simmered With Egg
Mushrooms and Tofu Simmered With Egg

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, mushrooms and tofu simmered with egg. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Mushrooms and Tofu Simmered With Egg is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Mushrooms and Tofu Simmered With Egg is something which I have loved my whole life. They are fine and they look fantastic.

Top with the tofu and eggs. Sprinkle over the cashew nuts and chilli flakes. #eggtofu #healthyfood #mushroom #shrimp #chinesestyle Health Benefits. Tofu is a good source of protein and contains all nine essential amino acids.

To begin with this particular recipe, we have to prepare a few components. You can have mushrooms and tofu simmered with egg using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Mushrooms and Tofu Simmered With Egg:
  1. Take 1 one block Silken tofu
  2. Prepare 4 Shiitake mushroom
  3. Take 1 bag Enoki mushrooms
  4. Prepare 1 packet Shimeji mushrooms
  5. Take 2 to 3 stalks Green onions
  6. Prepare 2 Eggs
  7. Get 600 ml Strong bonito dashi stock
  8. Prepare 2 to 3 tablespoons ◎ Usukuchi soy sauce
  9. Make ready 2 tbsp ◎Sake
  10. Take 2 tbsp ◎ Hon-Mirin
  11. Prepare 2 tsp ◎ Juice from grated ginger
  12. Prepare 1 Katakuriko slurry
  13. Make ready 1 Ichimi spice or shichimi spice

Cover and lower heat to a simmer. Today's dish, Simmered Shiitake Mushrooms is one of them. The beauty of this dish is that you can make a lot and store the leftovers in the fridge for a week or in. Firm tofu crumbles easily to resemble eggs and you can season it with anything you like.

Steps to make Mushrooms and Tofu Simmered With Egg:
  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.

I always load it up with lots of fresh veggies and a few seasonings. Mushrooms are a good source of B vitamins, potassium, selenium and antioxidants. Tomatoes are high in vitamin C, vitamin K, vitamin A and much. For each person you are serving, place two slices of fried polenta on the plate. Top with mushrooms, roasted tomatoes, and a poached egg or two.

So that’s going to wrap this up for this exceptional food mushrooms and tofu simmered with egg recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!