Gomoku Soup

Gomoku Soup

Add doubanjiang for a Chinese-style flavor.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100 g (3.5 oz.)

50 g (1.8 oz.)

400 ml (6.8 fl. oz.)

1/3 tsp


as desired

  • Although the word for "gomoku" in Japanese is translated as five (go) ingredients (moku), in Japanese cuisine, the word "gomoku" basically means a dish that is made with a wide variety of ingredients, which are not necessary limited to or including 5 kinds.


  1. Slice the tofu in half its thickness and then into 3 mm (1/6 in.) thick pieces.
  2. Cut the bamboo shoot in half lengthwise and then thinly slice up. Remove the stem from the fresh shiitake mushroom and thinly slice up.
  3. Heat the chicken stock in a pot, add in (1), (2) and the cooking sake. Once the mixture boils add in the soy sauce and doubanjiang.
  4. Pour in the beaten egg and turn off the heat. Top with your desired amount of chopped cilantro.

Cooking Basics

Eggs - beating

When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.


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