makes two very large bowls with a bit left over, could work for three.
- 1 tbsp oil
- 1 medium onion, sliced thin
- 2 cups chopped dino kale (or other winter greens)
- 5 radishes, sliced thick
- 1 tsp dashi no moto or fish bullion (can be found in the ethnic aisle of many grocers)
- 2 cups any broth (I had beef on hand so used it, but mushroom would be great)
- 4 cups chopped bok choy
- extra water
- 1 egg per person
- miso paste
- small block tofu, chopped
- 1 cup brown rice
- furikake
- heat oil in a large pot and saute onion 'til translucent
- add kale, then radishes and saute until slightly wilted
- sprinkle in dashi no moto and and broth
- stir well, then close lid and simmer until kale is very tender
- meanwhile, add 1.5 tbsp of miso paste to each person's bowl, take a bit of liquid from the soup and thin the miso, so it will easily incorporate with the soup later
- add a scant 1/4 cup rice and equal share of the tofu (no more than 1/4 cup) to each bowl with thinned miso
- add bok choy to simmering soup, if needed add water to just cover greens, and return to simmer
- make a slight nest for each each egg, crack in eggs and cover soup until eggs are poached to desired hardness, just a minute or two
- ladle egg, veggies and broth into bowls and season top generously with furikake, eat
