Recipes

Ingredients

• 1 Tbsp olive oil
• 1/2 medium onion, thinly sliced (about 1 cup)
• 1 cup thinly sliced shiitake mushroom caps
• 1 cup shredded green cabbage
• 1 Tbsp minced ginger
• 1 Tbsp garlic, minced (about 3 cloves)
• 1 Tbsp chili paste or Sriracha to taste
• 1 Tbsp maple syrup
• 1 Tbsp low-sodium tamari or soy sauce
• 4 cups vegetable stock or water
• 4 ounce extra firm tofu, cut into small cubes
• 1/2 cup dried seaweed pieces (Arame works best)
• 1 green onion, thinly sliced
• 1/4 cup cilantro leaves, roughly chopped
• 1 cup spinach leaves, roughly chopped
• 4 tsp sesame oil

Directions

1. Saute the onions, mushrooms, and cabbage in a large pot, and heat the oil. Add the onions and cook until translucent (about 3 minutes). Add mushrooms and cook until soft. Add the cabbage and cook until soft. Add the ginger, garlic, chili paste, maple syrup, tamari, and seaweed. Cook for another 2 minutes.
2. Add the miso paste and slowly add the water and cook until the mixture is dissolved. Cook another 5 minutes until flavors come together. Add the tofu.
3. Remove from heat and add green onions, cilantro, spinach leaves, and sesame oil.