Japanese - Custard Soup With Toufu (kuya mushi)

Ingredients

Clear sauce galze (gin-an)
Mix altogether and boil
1 cup dashi or chicken broth
1 teaspoon soy sauce
1/4 teaspoon salt
1 tsp. mirin

Add to thicken
1 tbs. cornstarch mixed with a little water

Preparation
Cut soft tofu into squares to fit into bowls, and thick enough to come half way up the side of he bowls. Pour in the medium egg soup* and steam for 8 to 10 minutes. Steaming will take longer than just custard soup because of the cold tofu. Serve with clear glaze "gin-an" poured over, and add a bit of wasabi paste for flavor.

4 eggs (1 cup)
2 cups dashi
2/3 tsp. salt
1 tsp. soy sauce
2/3 tsp. mirin or 1/4 tsp sugar

Add seasonings to dashi, heat until dissolved.
Break the eggs into a large bowl. Stir eggs, trying to cut the whites.
Pour the warm dashi into the eggs and mix. Strain through a sieve.