If you read the previous post, you’ll see that a comforting meal is order. To me, comfort means a pot of warm, nourishing soup that warms your kitchen and your heart. This soup is unusually light but satisfying and takes 10-15 minutes to prepare. You could always add more vegetables to increase its nutrient profile; I think snap peas and baby bok choy would go nicely.
And if you’re jonesing for noodles instead of brown rice, feel free to substitute rice or buckwheat noodles and cook them in the broth (add more stock accordingly). Eat with friends, and maybe wear bright tights and have a glass of wine too. I will. lv, molly
Japanese Tofu + Scallion Soup
1 1/2 cups brown rice, cooked
3 cups reduced-sodium chicken broth or vegetable broth
1 1/2 tablespoons sugar
2 tablespoons reduced-sodium soy sauce
1 tablespoon mirin
2 large egg whites
1 large egg
8 ounces extra firm tofu, cut into 1/2-inch pieces
6 scallions, trimmed and thinly sliced
Prepare brown rice according to package directions.
Pour broth into a heavy medium saucepan, along with sugar, soy sauce and mirin. Bring to a boil; reduce heat to medium-low.
Stir egg whites and whole egg in a small bowl until just mixed. Add tofu to the simmering broth. Gently pour in the egg mixture, without stirring. Sprinkle scallions on top. When the egg starts to firm up, after about 3 minutes, stir it with chopsticks or a knife. Divide the rice among 4 deep soup bowls and top with the soup.
If you’d like to add more veggies, add them to the broth with the tofu.