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Categories:
vegetable broth eggs soy sauce rice wine carrot water chestnuts shiitake mushroom sesame oil cabbage firm tofu soy sauce fresh ginger brown sugar rice vinegar sesame oil chile garlic green onions
Viewed: 64 - Published at: 6 years agoIngredients
- 1 cup low-sodium vegetable broth
- 2 large eggs
- 1 1/2 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
Method
- 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.
