A predominance of umami ingredients (tofu, miso, eggs and soy sauce) make this chunky vegetable stew recipe wonderfully hearty. Use firm silken tofu if you prefer a soft texture; opt for regular firm tofu for more chew. Source: EatingWell Magazine, Soup Cookbook

David Bonom
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Ingredients

Directions

  • Heat oil in a Dutch oven over medium-high heat. Add onion and ginger; cook, stirring often, until fragrant, about 1 minute. Add cabbage; cook, stirring occasionally, until starting to wilt, 1 to 2 minutes.

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  • Pour in broth, add seaweed and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Add corn, return to a simmer and cook for 2 minutes. Add tofu and cook until hot, about 3 minutes. Stir in miso and cook 1 minute more.

  • Drizzle eggs onto the surface of the stew and let simmer, undisturbed, until the eggs are just set, 1 to 2 minutes. Remove from the heat and add scallions and vinegar; gently stir to combine.

Tips

Note: Miso is a fermented soybean paste that adds flavor to dishes like soups, sauces and salad dressings. White or sweet miso (Shiromiso), made with soy and rice, is yellow and milder in flavor; use for soup, salad dressings and sauces for fish or chicken. Look for it near tofu at well-stocked supermarkets. It will keep in the refrigerator for at least a year.

Nutrition Facts

236 calories; 10.3 g total fat; 1.6 g saturated fat; 74 mg cholesterol; 650 mg sodium. 577 mg potassium; 19.9 g carbohydrates; 3.5 g fiber; 7 g sugar; 14.4 g protein; 858 IU vitamin a iu; 15 mg vitamin c; 65 mcg folate; 106 mg calcium; 3 mg iron; 61 mg magnesium;

Reviews (1)

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Rating: 3 stars
03/11/2018
Not bad but needs a lot more flavor. I will probably try to make this again but will double the amount of miso paste and add chili powder. Read More