Tofu & Vegetable Stew
1 1/2 tablespoons Olive oil
1 medium onion, chopped
1 1/2 tablespoons grated or minced fresh ginger
4 cups thinly sliced napa cabbage
4 cups vegetable broth
1/2 cup 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
(Use firm silken tofu if you prefer a soft texture; opt for regular firm tofu for more chew.)
Heat oil 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.
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.
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.