Photo: Gomoku Soup

Add doubanjiang for a Chinese-style flavor.

Cooking time
10 minutes
  • Nutrition information is for one serving.
  • 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.

Ingredients(Servings: 2)

100 g (3.5 oz)

50 g (1.8 oz)


400 ml (6.8 fl. oz.)

1 Tbsp

1/2 Tbsp

1/3 tsp


as desired


  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.