Miso and seaweed are both umami ingredients that give this stew a savory richness. Miso is fermented soybean paste that's undeniably salty, so a little goes a long way. Look for it near tofu at well-stocked supermarkets, and it will keep in the refrigerator for at least a year. 

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Excerpted from EatingWell Soups Copyright © 2018 by Meredith Corporation. Used by permission of Houghton Mifflin Harcourt. All rights reserved.

Recipe Summary

active:
40 mins
total:
40 mins
Yield:
5 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large pot over medium-high. 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.

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  • 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 for 1 minute more.

  • Drizzle eggs onto the surface of the stew and simmer, undisturbed, until just set, 1 to 2 minutes. Remove from heat. Add scallions and vinegar, and gently stir to combine. 

Nutrition Facts

236 calories; fat 10g; saturated fat 2g; cholesterol 74mg; fiber 3g; protein 14g; carbohydrates 20g; sugars 7g; sodium 650mg.