Asian Cabbage and Tofu Stew

This is one of my favorite soups that I make over and over. It is a fusion recipe that is Asian-inspired and made with many healthy components. I found it in an Eating Well magazine, but the recipe can be found online here and I've also copied it below.

• 1 1/2 tablespoons canola oil
• 1 medium onion, chopped
• 1 1/2 tablespoons grated or minced fresh ginger
• 4 cups thinly sliced napa cabbage (I've also substituted bok choy for this)
• 4 cups vegetable broth
• 1/2 cup snipped dulse or arame seaweed
• 1 cup corn kernels, fresh or frozen
• 2 12- to 14-ounce packages firm tofu, silken or regular, drained if necessary, cut into 1/4-inch cubes
• 1/4 cup white miso (see Tip)
• 2 large eggs, beaten
• 4 scallions, chopped
• 2 tablespoons rice vinegar

Preparation

1. 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.
2. 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.
3. 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.