Hearty warm dish that is perfect for Fall!
Ingredients:
Rolled Omelet:
5 eggs
2 green onions
1 tbsp butter
nutritional yeast + garlic powder + salt + pepper
sesame seeds (optional)
Miso Soup:
2 tbsp miso paste
vegetable or chicken broth
tofu
napa cabbage
thin rice noodles, soaked in water
2 green onions
Directions:
Rolled omelet:
Beat all of the eggs together with the seasonings and thinly sliced green onions.
Preheat a non-stick pan on high heat. Add a pad of butter. Lift the pan with one hand to swirl the egg mixture while you pour it into the hot pan so that there is a thin layer of egg on the bottom. Once this layer if mostly cooked, start to roll the egg (similar to a jelly roll or cinnamon bun where you end up with a tight spiral). Push this roll to one edge of the pan and pour another layer of the egg mixture, making sure to swirl the pan so all slides are coated. Repeat the rolling process 2-3 times, depending on how many layers you would like.
Slice the rolled omelet into 2-ish inch pieces and serve!
Miso Soup:
Bring your vegetable or chicken stock to a boil. Partially submerge a ladle into the hot soup to dissolve the miso paste. Add the sliced napa cabbage and cook until softened. Add the soaked rice noodles and tofu into the pot. Transfer the soup into bowls and garnish with green onion!
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