This is the calming half of dinner: silky tofu, soft eggplant and fresh nira in a light chicken-stock broth scented with ginger. Egg ribbons add body without making the soup heavy. It complements the smoky bacon dish because it is warm and satisfying but much gentler in salt, fat and texture.
Ingredients
1/2 bunch Nira
225g Firm tofu
2 eggplant
2 kosaji granulated chicken soup stock
Ginger paste
1 osaji Soy sauce
600cc water
3 eggs
Salt
White sesame seeds, to taste
Steps
1. Cut the nira into roughly 3cm lengths. Lightly peel the eggplant in strips if you like, halve lengthwise, then slice on the diagonal. Cut the tofu into about 1cm cubes. Beat the eggs in a small bowl.
2. Put the water, chicken-stock powder, ginger and soy sauce in a saucepan and bring to a boil.
3. Add the eggplant and simmer until tender. Add the tofu and nira and cook for about 1 minute, just until the nira softens and turns vivid green.
4. Pour the beaten eggs slowly around the surface of the simmering soup. Let the egg begin to set into ribbons, then turn off the heat.
5. Stir in the sesame oil. Taste and add only a small pinch of salt if the broth genuinely needs it. Ladle into bowls and finish with white sesame seeds.
Tamagawa Salad 