This post is dedicated to my sister and our shared love of weird recipes.
I mentioned to Julie that I just wasn’t feeling it after she shared this recipe via text, with the message, “Great!” You see, my gut reaction is generally what I go by because I believe that one of my few innate talents is the ability to read a recipe and envision the outcome, thereby knowing whether or not it will be delicious. There was nothing about this recipe for Tofu and Vegetable Stew from Eating Well Soups that sung to me. Not the color (pretty monotone), not the flavor combination (pretty bland), not the texture (pretty mushy)…it wasn’t happening. But Julie persisted. “It’s sooo good! Charlie loves it.” Granted my 9-year old nephew is a tofu fanatic but I was intrigued. So I picked up the ingredients and got to work.
Skepticism aside, I will say that the Tofu and Vegetable Stew is perfect for anyone who is starting to panic about putting on a bathing suit over Spring Break (guilty) and the flavor is actually quite comforting. The taste is mild but the miso provides an unami boost that wakes up the other ingredients and keeps you coming back for more. As a matter of fact, I started by tasting about 3/4 of a cup in a small bowl and found myself going back to the pot for seconds and thirds. You may find that the two packages of tofu is a lot (solution: you can decrease to one) and that there is not a lot of broth, but keep in mind that this is a “stew” as opposed to a “soup.” By doubling up on the vegetable broth (and the miso) and you can easily change that. A squeeze of sriracha is a nice addition for anyone looking for a little heat.
I fully understand that this recipe will not be for everyone but if you have even the slightest inclination, give it a try. And all of my tofu lovers out there–you know who you are–I desperately need you to post your comments. This recipe may need a little encouragement but I’m guessing you will be pleasantly surprised. In the words of my husband, “it’s the vegetarian equivalent of chicken noodle soup”–good for the soul. Enjoy!
- 1 1/2 Tbls canola oil
- 1 medium onion, chopped
- 1 1/2 Tbls grated or minced fresh ginger
- 4 c thinly sliced napa cabbage
- 4 c low sodium vegetable broth
- 1/2 c snipped seaweed (can omit, if desired)
- 1 c corn kernels, fresh or frozen
- 2 12- to 14-oz packages of firm tofu, drained if necessary, cut into 1/4-inch cubes
- 1/4 c white miso
- 2 large eggs, beaten
- 4 scallions, chopped
- 2 Tbls rice vinegar
- Heat oil in a large pot over medium high heat.
- Add onion and ginger and cook, stirring often, until fragrant, about 1 minute.
- Add cabbage; cook stirring occasionally, until starting to wilt, 1 to 2 minutes.
- Add broth and seaweed; 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.
- Can add a drizzle of sriracha to individual servings, if desired.