Japanese noodle salad with steamed soy tofu

No, this wasn't my dinner. It was his, the little fella's. His dinner looked and tasted soooo much nicer than mine! It was a quick one that I whipped up for him in about 45 minutes.

Japanese noodle salad w/ avocado

• Brown rice noodle, cooked in a pot of boiling water 
• 1/2 avocado, chopped
• 1tbsp Japanese goma dressing, refer here for recipe

Steamed soy tofu

• 80ml soymilk, unsweetened, organic (you may use fresh ones or those from carton)
• 1 egg
• 1/4 tsp liquid amino or anchovies powder 

1. Gently whisk egg and soymilk with a pair of chopsticks. Season with liquid amino or anchovies powder. Whisk to combine.
2. Strain the egg mixture through a sieve to remove any egg blobs.
3. Divide the egg mixture among 2 ramekin dish.
4. Option: add in fish or minced meat.
5. Cover with lid or aluminium foil.
6. Steam for 15-18min.