Calories: 136kcal　Protein: 10.0g　Fat: 7.0g　Carbohydrates: 8.0g
■Ingredients per serving (g)

• pressed tofu …… 45
• crab flavored fish sticks …… 15
• fried tofu (small portion) …… 15（1）
• shiitake mushrooms …… 10
• salt (for tofu) …… 0.2
• maitake mushrooms (grifola frondosa) …… 15
• eryngii mushrooms (pleurotus eryngii) …… 10
• enokidake mushrooms (flammulina veluptipes) …… 10
• dried bonito shavings …… 1.1
• kelp …… 0.6
• water (for soup stock) …… 110
• soy sauce …… 3
• sake …… 2
• mirin (sweet sake) …… 4
• salt (for soup stock) …… 0.4
• starch …… 1
• water (for starch) …… 2

■Directions

1. Slice the fried tofu in half, open up the inside to form a pouch and place in hot water to leech out some of the oil.
2. Thinly slice the shiitake mushroom caps into 2mm slices, and the stem into long thin strips.
3. Chop up the crab flavored fish sticks into rough small dices.
4. Flake the maitake mushrooms into small pieces.
5. Cut the enokidake mushrooms into half.
6. Cut the eryngii mushrooms into half and into 2mm thick sticks.
7. Make soup stock with dried bonito shavings and kelp.
8. Mix the tofu, crab flavored fish sticks, and shiitake mushrooms, then salt together.
9. Put the above 8. in the fried tofu pouch and close the opening using a toothpick.
10. Put the soup stock, seasonings and the above stuffed tofu into a pot and cook.
11. Take out the stuffed tofu.
12. In the remaining soup stock put in the maitake mushrooms, eryngii mushrooms, enokidake mushrooms, and heat.
13. When the ingredients have been heated, put in starch mixed with water to thicken liquid to make sauce.
14. Put the stuffed tofu on a dish and pour sauce over top.

related link

【Menu】Autumn health platter
Thick bones! Calcium enriched rice
Fried tofu with lots of mushrooms
Tricolored vegetables in sesame sauce
Pork soup with lots of fiber
Cousin Pudding

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