MiSOgood Creamy Vegan Chickpea Chawanmushi

MiSOgood Creamy Vegan Chickpea Chawanmushi
1/2 Cup Garbanzo Bean (Chickpea) Flour
2 Tablespoons Nutritional Yeast
1 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Ground Turmeric
1 Cup Vegetable Stock
2 Tablespoons MiSOgood Sesame Miso
2 Tablespoons Frozen Chopped Spinach, Thawed and Drained (Optional)
1 Fresh Shiitake Mushroom, Thinly Sliced
1 Medium Carrot, Thinly Sliced
2 Tablespoons Shelled Edamame
Toasted Sesame Seeds and Fresh Parsley, to Garnish (Optional)

In a medium bowl, whisk together the garbanzo bean flour, nutritional yeast, onion powder, garlic powder, and turmeric.

Separately, mix the vegetable stock and MiSOgood Sesame Miso until smooth. Pour the liquid mixture into the bowl of dry ingredients, stirring thoroughly to combine. Once smooth, mix in the spinach, if using, and divide the batter equally between two 8-ounce cups or ramekins.

Top each portion with sliced mushroom, carrot, and edamame.

Prepare a steamer by simmering water over medium heat in a large pot. Place a rack inside that's elevated above the water. Once steaming, set the cups on top of the rack, cover the pot, and steam for 8 - 10 minutes. The chawanmushi should be softly set.

Garnish sesame seeds and fresh parlsey, if desired. Enjoy hot or warm.

Makes 2 Servings

Notes: To make this recipe in a microwave, cook each serving individually for 2 - 3 minutes at full power in a 900 - 1100 watt microwave. Let cool for 2 - 3 minutes before handling.