Summer chawanmushi

Strewn with slivers of mushroom, gingko nuts, carrots and strands of vermicelli noodles, this savoury egg custard is generally steamed in little cups. It can then be served hot or cold. This is my vegan version of chilled chawanmushi – usually eaten in the summer in Japan, when temperatures can soar. If you are making a meal of multiple courses, serve this chawanmushi as an interlude between two rich or complex dishes.