Gluten-free mini banana chocolate chip muffins Recipe (with Video)

1. Slice the scallions and separate the whites and the greens.
2. In a small bowl, whisk the eggs until smooth.
3. Dice up your silken tofu.
4. Make your cornstarch slurry by mixing water and cornstarch. Set aside.
5. In a medium-sized pot, add your bone broth, scallion whites, and cornstarch slurry.
6. Bring to a boil and reduce to a simmer.
7. Add the packet of dashi powder and mix well.
8. Add the miso paste to a ladle filled with broth and dissolve it before pouring it back into the pot. Mix thoroughly.
9. Slowly pour in your eggs and gently mix.
10. Add your silken tofu, wakame, and your scallion greens. Stir to combine.
11. Top with white pepper and enjoy.