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Spicy Miso Soup with Korean Rice Cakes

Joanne Eats Well With Others
  • minutes
  • Serves 6 to 8

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