Japanese Vegetable Custards with Spicy Tofu

In Japan each custard is considered a soup and served with a small spoon.

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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


  • 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.

Nutrition Information

  • 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

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