Ingredients
- 2 eggs
- Chicken broth
- Egg/silken tofu
- 7-8 pieces of peeled shrimp
- Soy sauce
- Sweet soy sauce
- Sesame oil
- Rice vinegar
- Green onions, slices
Directions
- Slice tofu and arrange in a bowl/plate
- Place shrimp on top of the tofu slices
- Crack the eggs in a bowl or mixing cup and stir until just mixed
- Add equal parts chicken broth and lightly stir
- Pour over the tofu and shrimp
- Cover with food wrap
- Place in a steamer with boiling water, and steam for 10-12 minutes
- Make the sauce while it is steaming: mix the sauces together (you can heat them together in pan to make it thicker if you want to)
- When steaming is done, the eggs should still be a little jiggly but it doesn’t look like there’s puddles of liquid anymore
- Remove from steamer, remove food wrap, and garnish with sliced green onions