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Description
A delicious and hearty Japanese Vegetable Stew. Winter veggies are combined with classic Japanese flavors such as kombu, shitake and miso to produce this filling dish.
Ingredients
- 1 TABLESPOON VEGETABLE OIL
- 2 CUPS DICED ONIONS
- I FRESH CHILE, MINCED
- 1 TABLESPOON GRATED PEELED GINGER ROOT
- SALT
- 4 CUPS WATER
- 2 PIECES KOMBU SEAWEED (5 OR 6 INCHES LONG)
- 6 SHIITAKE MUSHROOMS CHOPPED
- CUP PEELED AND DICED TURNIPS
- 3 CUPS PEELED AND DICED SWEET POTATOES
- 4 CUPS OF CHOPPED SPINACH (OR KALE/GREEN LEAFY VEGGIE)
- I PACKAGE OF FIRM TOFU (ABOUT 454g)
- 1/4 CUP LIGHT MISO
Steps
1) In a soup pot on medium heat, heat the vegetable oil. Add the onions, chile, ginger and salt. Cook, stirring frequently, about 5 minutes until the onions are soft. Add the water, kombu, and shiitake. Cover the pot, increase the heat, and bring to a boil. Add the turnips and sweet potatoes and simmer covered until the vegetables are tender, about 10 minutes.
2) Cut the tofu into bite-sized cubes.
3) Remove the kombu pieces.
4) Add the greens and tofu to the pot. In a cup, stir the miso with enough of the stew's broth to make a smooth sauce and then stir into the pot. After adding the miso, don't let the stew boil.
Additional Tips
Top with green onion and a few drops of toasted sesame oil. For a little extra flavor, add a splash of vinegar, or lemon juice to each bowl of stew. Serve Japanese stew with brown rice or bread.
