Adapted from Yumi Kurihara's cyawan mushi

YUMMY is the word. The cyawan mushi is is soft like silken soft tofu,  filled with delicious broth.

For 2p
1 large egg
220c.c. (or ml) jiru (udon stock), OR chicken stock, any stock
2 shitate OR portobello mushroom - diced
Optional ingredients
-steamed pieces of chicken (optional)
-vegetable ( boiled spinach or substitute with chopped fresh herb leaves like parsley)
-fish cake
-4 large prawns, peeled and deveined

Whizz egg with stock till combined.
Blanch shrimp.
Divide up whichever optional ingredients you chose, into 2 small cawan mushi bowls/ramekins etc.
Using a strainer, pour egg stock into the bowls with all the ingredients.
Cover the bowls with aluminium foil.
Straining mixture and covering with foil eliminates bubbles and creates smooth texture.
Place the bowls in plates with water like roasting pan/wok.

Microwave 7 minutes (200w) or 6 minutes (500w).
If not enough, add another 30 seconds. ( I havent tried this option as am afraid to use aluminium foil in microwave)

Or steam on medium to high (ie not high) heat for 20 minutes.

Or steam in oven for 20 minutes.
Very yummy! I can eat this every day. It is such a comforting food.

TIP: Cooking timing and  having enough stock is very important to get the lovely texture.
Bon Appetite!