• Canned tuna (Hagoromo Foods Shii Chunking L, 140g)1 can
• Onion1/4 medium
• Carrot1/4 medium
• Cabbage60g
• Firm tofu1/4 block
• Egg1
• Water300ml
• ★Miso1 tbsp plus 1 tsp

1. 1

   Slice the onion thinly. Peel the carrot and cut it into 5mm-thick half-moon slices. Chop the cabbage roughly. Cut the firm tofu into 1.5cm cubes.

2. 2

   Heat the oil from the canned tuna in a pot over medium heat. Add 1/4 of the medium onion and 1/4 of the medium carrot, and stir-fry until the onion becomes tender.

3. 3

   Add 60g of cabbage and continue stir-frying until the oil coats everything. Then add 300ml of water and simmer until the vegetables become soft.

4. 4

   Add the 1/4 block of firm tofu and the tuna from the can (flaked). Bring to a boil, then add the ★ seasonings and dissolve the miso.

5. 5

   Beat 1 egg and drizzle it into the pot. Cover with a lid and reduce to low heat, or turn off the heat and let it set with residual heat until the egg becomes fluffy and set.

6. 6

   Transfer to a bowl and serve.

By stir-frying the ingredients in the tuna's oil, you create rich umami flavor and depth without needing dashi broth. When adding the egg, cover the pot and keep the heat low or turn it off—the residual heat will set the egg into a fluffy, tender texture.

• Calories180 kcal
• Protein14 g
• Fat8 g
• Carbs12 g
• Sodium1.2 g