Step 1

Blanch the soft tofu with hot water for 2-3 minutes, drain and set aside.

Step 2

In a bowl, crack 3 eggs, 1 tsp of white pepper, 1 tsp of salt, and green parts of the green onion. Whisk everything together and set aside

Step 3

In a pan, add in oil, white parts of the green onion and shimeji mushrooms, and 1 tbsp of soy sauce. Turn the heat up to medium-high and saute together for 2-3 minutes.

Step 4

Add in corn, peas, and carrots and saute together for 1-2 minutes.

Step 5

Pour in vegetable stock or dashi stock and bring it to a simmer.

Step 6

Once simmering, add in the tofu, 1.5 tbsp of soy sauce, 1 tsp of sugar, and let it cook for 3-4 minutes.

Step 7

Pour in the corn starch and cold water mixture (make sure it’s thoroughly combined) and let it cook for 2-3 minutes or until it thickens up.

Step 8

Once the sauce is thick, pour in the egg and let it sit for 30 seconds before mixing everything. Serve on top of rice and garnish with green onion.