It looks like Egg, but it is ‘Yuba’ (Tofu Skin). When Soy Milk is heated, a protein rich film (skin) is composed on the surface. The film is called ‘Yuba’ in Japan. Fresh ‘Yuba’ is not available in Melbourne where I live, but Chinese Dried ‘Yuba’ is available from many Asian grocery stores. It is a great ingredient for vegetarian dishes.


2 Servings


30g Dried Yuba (Tofu Skin)

1 cup Dashi Stock *OR 1 cup Water & 1/2 teaspoon Dashi Powder
*Note: I used Kombu (Kelp) Dashi Powder
4cm Carrot *cut into strips
1/2 teaspoon Grated Ginger
A few drops Sesame Oil
1/4 teaspoon Salt *alter the amount
1 tablespoon Soy Sauce
1 tablespoon Mirin
2 Shiitake Mushrooms *sliced
1 large Spring Onion *diagonally sliced
1 handful Baby Spinach *optional
1 tablespoon Potato Starch *mixed with 1 tablespoon Water
2 servings warm Cooked Rice

  1. Break Dried Yuba (Tofu Skin) into smaller pieces, soak in warm to hot water for 30 minutes OR until rehydrated and soft, then drain. *Note: It might take much longer time to rehydrate the compressed parts.
  2. Prepare vegetables. Mix Potato Starch and Water in a small bowl.
  3. Place Dashi Stock in a saucepan, add Carrot and softened Yuba, bring to the simmer over medium heat, and simmer a few minutes until Carrot is soft.
  4. Add grated Ginger and Sesame Oil, and season with Salt, Soy Sauce and Mirin.
  5. Add Shiitake Mushrooms and Spring Onion, then add Baby Spinach if you add some. These vegetables can be cooked very quickly. Gradually add Potato Starch mixture, but you don’t need to add all of it, and stir until the soup is thickened.
  6. Half fill a bowl with warm Cooked Rice and cover it with the mixture.