Tofu and Bean Paste Stew

I tried this stew several weeks ago from Eating Well. I think it is a great way to use CSA veggies. It is a cold and rainy day today, so it should taste especially nice.


Tofu and Bean Paste Stew

1 1/2 T oil
1 medium onion or its equivalent from CSA alliums, chopped
3 cloves garlic, minced
1 1/2 T grated ginger
4 c thinly sliced nappa cabbage or mix of cabbage, bok choi and other greens
6 oz fresh mushrooms, sliced
6 c veggie, chicken or dashi stock
1/4 c wakami seaweed (or hijiki, dulse, arame)
1/2 bag of Trader Joe's frozen roasted corn
1 18 oz pkg extra firm tofu, cut into 1/4" cubes
1/4 c bean paste (miso, dwen jang, ssam jang, etc.)
2 lg eggs, beaten
4 scallions, chopped
2 T rice vinegar

1. Heat oil in a Dutch oven over medium-high heat. Add onion, ginger and garlic; cook stirring often about 1 minute. Add cabbage, cook, stirring occasionally until wilted. Add mushrooms, cook, until they release their liquid.
2. Pour in stock, add seaweed, and bring to a boil. Reduce heat to medium and add corn. Return to a simmer and add tofu. Cook about 3 minutes then add bean paste, stirring until dissolved.
3. Drizzle eggs onto the surface of the stew and let simmer, undisturbed, until the eggs are set. Remove from heat and add scallions and vinegar.