INGREDIENTS
3
Garlic cloves, large
2 tbsp
Ginger
1
bunch Lacinato kale
1
Onion, small
4
Eggs, large
1
block Tofu, extra firm
5 cups
Vegetable broth
3 tbsp
Mirin
1 tbsp
Nanami togarashi or sriracha
1/2 cup
Red miso paste
3 tbsp
Soy sauce
1 tbsp
Tahini
1/2 cup
White miso paste
2 tbsp
Brown sugar, dark
1/3 cup
Sichuan douban chili paste
1 tbsp
Sesame oil, toasted
1 lb
Korean rice cakes
81 tbsp
Water