NUTRITION

SERVINGS

INGREDIENTS

2.5 oz grass-fed beef ribeye thinly sliced

4 oz organic firm tofu

1 cup napa cabbage

3 medium shiitake mushrooms

7 oz shirataki noodles

2 stalks green onions

0.5 cup dashi broth

2 tbsp organic tamari

0.5 tbsp mirin

0 tsp coconut sugar

1 large pasture-raised egg

0 tsp avocado oil

PREPARATION

• 1

  Prepare the shirataki noodles by rinsing them thoroughly under cold water and patting them dry with a paper towel.

• 2

  Cut the napa cabbage into 2-inch wide pieces, remove the stems from the shiitake mushrooms, and slice the tofu into 1-inch cubes.

• 3

  In a small mixing bowl, whisk together the dashi broth, tamari, mirin, and coconut sugar until the sugar is dissolved.

• 4

  Heat the avocado oil in a shallow cast-iron pot or heavy-bottomed skillet over medium-high heat.

• 5

  Sear the thinly sliced beef in the hot oil for about 1 minute until just browned, then push the meat to one side of the pot.

• 6

  Arrange the cabbage, mushrooms, tofu, and shirataki noodles in separate clusters in the pot.

• 7

  Pour the tamari-dashi sauce over all the ingredients and bring to a gentle simmer.

• 8

  Reduce the heat to medium-low and cook for 5-7 minutes until the vegetables are tender and the tofu has absorbed the broth.

• 9

  Garnish with sliced green onions and serve immediately with a fresh cracked egg on the side for dipping or poaching directly in the hot broth.