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This vegan Chawanmushi is a dairy-free and egg-free twist on a creamy egg custard, flavored with fish-free dashi. It’s a delicious and light snack, breakfast or side dish.
What is Chawanmushi?
Chawanmushi traditionally is made by seasoning eggs with dashi (a broth made with seaweed and fish flakes) and steaming them into a spoonable custard.
This version is totally vegan, however. That means no fish in the dashi and no eggs!
Ingredients for Vegan Chawanmushi
Here’s what you need to make chawanmushi without eggs:
Silken tofu. This is how you achieve the silky-smooth texture of traditional steamed eggs.
Miso paste. Use white miso paste to maintain the creamy color. This adds savory flavor so you don’t need the fish.
Tamari. You can also use gluten-free soy sauce or regular soy sauce if you’re not gluten-free.
Mirin. This is seasoned Japanese rice wine, which is easy to find at most grocery stores.
You just need a tiny pinch of sugar to enhance the flavor of the custard. You can use regular sugar if you prefer. Coconut sugar.
Vegetables. I like to add leeks, mushrooms, and carrots as fillings for my chawanmushi. They add natural sweetness. Serving Chawanmushi
You can serve this steamed tofu custard with your favorite Japanese condiments. I like soy sauce and chili oil for some heat.
Do I Need a Steamer Basket for Chawanmushi?
You can cook this steamed custard in a steamer basket if you like. But I find that’s it’s easy to cook the custard in heat-proof ramekins in a wide, shallow pot filled with a few inches of water.
More Japanese Recipe
If you make this Vegan Chawanmushi Recipe, be sure to let me know what you think with a comment below!
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12 oz silken tofu
1 tsp white miso paste
1/2 tsp tamari or gluten free soy sauce
1 tsp mirin
1/2 tsp coconut sugar
2 tsp potato starch salt, to taste
1 small leek, stem thinly sliced
2 shiitake mushrooms, thinly sliced
1/2 medium carrot, sliced
Begin by preparing your “egg” base. Blend or food process silken tofu, tamari, mirin,
coconut sugar, potato starch and salt until smooth. Prepare 2 small ramekins and layer the egg mixture and filler ingredients like mushroom, leek and carrot as desired. Top it off with a few decorative ingredients and it’s ready to steam.
Simmer hot water in a large, shallow
pan and your ramekins. Alternatively, use a steamer basket. Steam for about 15 minutes, until the mixture has firmed up and enjoy.
Prep Time: 10 minutes Cook Time: 15 minutes Category: Side dishes Method: Steaming
Keywords: chawanmushi, japanese egg custard, steamed egg, vegan chawanmushi, vegan egg, vegan japanese egg