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.
vegan chawanmushi with vegetables

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.
  • Coconut sugar. You just need a tiny pinch of sugar to enhance the flavor of the custard. You can use regular sugar if you prefer.
  • 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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vegan chawanmushi with vegetables

Vegan Chawanmushi (Japanese Egg Custard)

  • Author: Remy Park
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan


  • 12oz 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


  1. Begin by preparing your “egg” base. Blend or food process silken tofu, tamari, mirin, coconut sugar, potato starch and salt until smooth.
  2. 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.
  3. 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


Filed under: Basics, Breakfast, Eat, Gluten Free, High Protein, Main Dishes, Snacks

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BY Remy Park • August 10, 2022

Vegan Chawanmushi (Japanese Egg Custard)

vegan chawanmushi with vegetables

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Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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COPYRIGHT © 2020 Veggiekins   ☼   Website by Sunday Stories