Spicy Miso Soup with Korean Rice Cakes

• Vegetarian

• Produce

  • 3 Garlic cloves, large
  • 2 tbsp Ginger
  • 1 bunch Lacinato kale
  • 1 Onion, small

• Refrigerated

  • 4 Eggs, large
  • 1 14 oz block Tofu, extra firm

• Canned Goods

  • 5 cups Vegetable broth

• Condiments

  • 3 tbsp Mirin
  • 1 tbsp Nanami togarashi or sriracha
  • 1/2 cup Red miso paste
  • 3 tbsp Soy sauce
  • 1 tbsp Tahini
  • 1/2 cup White miso paste

• Baking & Spices

  • 2 tbsp Brown sugar, dark
  • 1/3 cup Sichuan douban chili paste

• Oils & Vinegars

  • 1 tbsp Sesame oil, toasted

• Bread & Baked Goods

  • 1 lb Korean rice cakes

• Liquids

  • 81 tbsp Water

Found on joanne-eatswellwithothers.com

Description

Ingredients

• ½ cup white miso paste
• ½ cup red miso paste
• ⅓ cup sichuan douban chili paste
• 1 small onion, cut into chunks
• 3 large garlic cloves
• 2 tbsp minced ginger
• 3 tbsp mirin
• 1 tbsp toasted sesame oil
• 1 tbsp tahini
• 4 large eggs
• 3 tbsp soy sauce
• 2 tbsp dark brown sugar
• 1 tbsp water
• 1 14 oz block extra firm tofu, drained and cubed
• 5 cups vegetable broth
• 5 cups water
• 1 lb Korean rice cakes
• 1 bunch lacinato kale, stems discarded and leaves thinly sliced
• 1 tbsp nanami togarashi or sriracha

Directions

• For the spicy miso paste, combine all of the ingredients in a blender or food processor and pulse until pureed, scraping down the sides of the bowl as needed. Set aside.
• For the eggs, gently place the eggs in a small pot and fill so that the eggs are covered by 1 inch. Add a pinch of salt and bring the water to a bare simmer over medium-high heat, then immediately lower heat just so that the water stays at a bare simmer. As soon as the water starts to simmer like this, set at time for 4 minutes and 30 seconds. Once the time is up, move the eggs into a bowl of cold water and let them cool completely.
• Stir together the soy sauce, dark brown sugar, and water in a small pot. Warm up just enough to melt the sugar and then set aside. Peel the eggs and then submerge them in this soy sauce mixture, allowing them to marinate for at least 30 minutes, turning them occasionally while marinating.
• Heat oven to 425F. Spread the tofu cubes on a parchment-lined baking sheet and roast for 25 minutes. Remove from the oven and set aside.
• In a large pot, bring the vegetable broth and water to a boil. Stir the miso paste into the liquid. Add the Korean rice cakes, kale, and tofu cubes. Allow the Korean rice cakes to cook in the broth until tender. Add more water as necessary if the rice cakes soak up too much of the broth. Serve topped with 1 egg and a sprinkling of nanami togarashi or sriracha.

Nutrition