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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.

Nutritional Facts

Calories
146 Cal
Fat
10.1g (1.4g Saturated Fat)
Carbohydrates
11.2g
Fiber
2.2g
Sugar
6g
Protein
4.8g