Comfort Soup with Vegetables, Tofu & Egg

Introduction

This Japanese Comfort Soup is one of the simple, nourishing meals I make at home when my kids have a cold or aren’t feeling their best.

Made with softly cooked vegetables, tofu, egg, and a naturally umami-rich broth, it’s warm, gentle, and packed with wholesome ingredients. The grated vegetables become especially soft as they simmer, making this a comforting and easy-to-eat meal for days when you want something light and nourishing.

Ingredients

[Servings : 2-3]

• Water: 500 ml (2 cups)
• Kombu: 1 piece (about 5 cm / 2 in)
• Dried shiitake mushrooms: 2
• Tofu: 70 g (2½ oz)
• Egg, beaten: 1

Vegetables

• Daikon radish, grated: About 5 cm (2 in)
• Carrot, grated: 1 small
• Fresh ginger, grated: 1 tsp
• Green onion, finely chopped: 1

Seasonings

• Sake: 1 tbsp
• Mirin: 1 tbsp
• Soy sauce: 1 tbsp
• Salt: To taste
• Bonito flakes: 2 g

To Finish

• Sesame seeds: As desired (optional)

Instruction

1. Add the water, kombu, and dried shiitake mushrooms to a pot.
2. Add the grated daikon, carrot, ginger, green onion, and tofu. Simmer gently for about 10-15 minutes, skimming off any foam as needed.
3. Add the sake, mirin, soy sauce, salt, and bonito flakes.
4. Remove the kombu and shiitake mushrooms. Slowly drizzle in the beaten egg over low heat. Let it sit for about 10 seconds, then gently stir to create soft egg ribbons.
5. Serve warm and top with sesame seeds, if desired.g, if desired.

Tips

• Feel free to use whatever vegetables you have on hand.
• You don’t need to grate the vegetables. You can chop them instead and simmer a little longer until tender.
• Slowly drizzle in the egg and wait a few seconds before stirring to create soft, fluffy egg ribbons.
• This soup is also delicious served over warm steamed rice.