Tofu Tamago Mushi

1

Pour MARIGOLD PowerBeans Unsweetened Fresh Soya MIlk into a jar. Then whisk in salt and chicken stock powder.

2

In a separate bowl beat eggs. Then combine both together.

3

Prepare 4 ramekins or Japanese chawanmushi cups. Split chicken and mushrooms equally into the ramekins.

4

Strain whisked mixture through a fine sieve and pour into the 4 ramekins and cover with aluminium foils. If using chawanmushi cups just cover with the lid.

5

Combine wet ingredients with eggs.

6

Steam on low heat for 10 mins. Leave the steamer cover slightly ajar.

7

Once egg mixture is slightly set at 10 mins, top with carrot and edamame. This step is to ensure carrot and edamame do not sink to the bottom.

8

Steam another 5 mins.

1

Makes 4 servings.

2

Please note that low heat is necessary to ensure smooth custard.

Susan Tay (cookwithsusan)