Due to the COVID-19 outbreak we are no longer accepting or fulfilling NATIONAL orders for the time being.
If you are looking for New York City Grocery Delivery please click here.
Preheat oven to 400 degrees.
Cut the tomato into quarters, lengthwise, and arrange on a baking sheet, cut side up. Drizzle olive oil and place in the oven. Roast for 30 minutes or until tomato skins are wrinkled and caramelized.
Meanwhile, bring a medium pot of water to a boil.
Heat 1 Tbsp. oil in another pot over medium heat. Add garlic and sauté until it begins to turn golden brown. Add vegetable broth and bring to a simmer. Turn heat low and stir in the soy sauce and miso. Note: Miso should not be added to broth while boiling as the heat will kill the active probiotic properties.
Once the pot of water is boiling, carefully submerge the eggs in the water. Immediately reduce heat to maintain a simmer and cook the eggs for exactly 7 minutes. Prepare a bowl of ice water. After 7 minutes, remove eggs and place in ice water. Let cool for for 3 minutes, then carefully peel and set aside.
Bring a large pot of water to a boil.
Heat 1 Tbsp. oil in a large sauté pan over medium heat. Add corn to the hot pan and sauté for about 3 minutes until slightly browned. Add tatsoi and cook for one more minute until wilted.Place noodles in boiling water for 30 seconds, then drain and divide between two bowls. Pour broth over noodles and top with roasted tomato, tatsoi and corn. Slice eggs in half and place on top.