Miso Soup with Tofu, Wakame Seaweed, Rice and Egg

• Gluten free

• Produce

  • 2 tbsp Carrots
  • 1/2 cup Napa cabbage
  • 1 Scallions
  • 2 tbsp Wakame seaweed, dried

• Refrigerated

  • 1 2 cup tofu, cut into 1/2" cubes
  • 1 Egg

• Canned Goods

  • 1 1/2 cups Dashi

• Condiments

  • 1 tbsp Miso

• Pasta & Grains

  • 1/3 cup Brown rice, cooked

Found on jeanetteshealthyliving.com

Description

Ingredients

• 2 tablespoons dried wakame seaweed
• 1½ cups dashi, vegetable broth or chicken broth
• ⅓ cup cooked brown rice
• ½ cup napa cabbage, spinach or other leafy green vegetable, thinly sliced
• ½ cup tofu, cut into ½ cubes
• 2 tablespoons julienned carrots
• 1 tablespoon miso (I used red miso)
• 1 egg, lightly beaten
• minced scallions, for garnish

Directions

• Soak wakame seaweed in water for 10 minutes. It will rehydrate to about 5x the original amount. Measure out ¼ cup; reserve the rest for another batch.
• Bring dashi to a boil. Remove a few spoonfuls and mix with miso to dissolve it. Add rice, napa cabbage, tofu, carrots, and rehydrated wakame to dashi; cook 2-3 minutes until vegetables are just tender. Stir in miso mixture. Slowly drizzle in beaten egg, stirring as you go along. Ladle soup into serving bowl. Top with minced scallions.