Ankake Tofu | Japanese Velvety Silken Tofu Soup

Carefully lift the silken tofu out of the packaging, let it drain briefly on paper towels, and cut into cubes of about 3–4 cm. Clean the shiitake mushrooms and slice them thinly. Peel the carrot and cut into paper-thin strips (julienne).

Peel the fresh ginger and finely grate or chop it. Wash the spring onions, remove the root ends, and cut into thin rings. In a small bowl, stir the cornstarch with 3 tbsp cold water until smooth.

Heat the dark sesame oil in a medium saucepan. Gently sauté the shiitake slices and carrot julienne together with the grated ginger over medium heat for about 2 minutes until the mushrooms are fragrant.