We stayed at a Ryokan (traditional inn) in Kyoto in April. Each morning, we had a tofu that was heated in a ramekin in a stone pot over a sterno cube for 5 minutes until it went from a liquid to a custardy consistency.
Then our server directed us to put this with a spoon into a broth. It was not a miso soup but just a light dashi (I think)
It was my favorite thing and I looked forward to it daily.
Anyone know what this item is called & how to prepare it? What type of tofu to use / mix anything with it?