Miso Stew

Recipe by Prose
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READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 13
    cup quinoa, rinsed well and drained
  • 4 12
    cups water (preferably filtered water)
  • 1
    inch kombu seaweed
  • 2
    tablespoons arame seaweed
  • 2
    teaspoons olive oil or 2 teaspoons sesame oil
  • 12
    cup chopped yellow onion
  • 2
    garlic cloves, thinly sliced
  • 12
    cup chopped firm tofu, rinsed and drained
  • 12
    cup sliced carrot
  • 3
    fresh shiitake mushrooms, sliced
  • 1 -2
    tablespoon miso
  • 1
    cup thinly sliced bok choy or 1 cup napa cabbage
  • 1
    teaspoon soy sauce
  • 2
    tablespoons sliced scallions
  • 12
    teaspoon dulse flakes (sea vegetable)
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DIRECTIONS

  • Combine the quinoa with 1 cup of the water and the kombu in a small saucepan. Cover, set over medium-high heat, and bring to a boil. Reduce to low and simmer for 20 minutes, or until the quinoa is cooked through.
  • Meanwhile, soak the arame in 1 cup of water. Set aside.
  • In a medium saucepan, heat the oil over medium heat, add the onion and garlic and sautee for about 5 minutes.
  • Add the tofu and the remaining 2 1/2 cups of water, carrot, and mushrooms. Cover and simmer on medium-low heat for 5 minutes. Remove from heat.
  • Remove the kombu from the quinoa and discard it. Add the quinoa to the stew.
  • Measure the miso into a small bowl and add 1/2 cup of the hot stew liquid. Using a whisk, dissolve the miso into the liquid and return the mixture to the saucepan. Do not boil or simmer.
  • Add the bok choy or napa cabbage and the soy sauce and stir to combine. This will barely wilt the greens.
  • Rinse and drain the arame and add to the stew.
  • Pour into 2 bowls and garnish with scallions and dulse.
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