Home Mains Japanese Vegetable Stew

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.

 
Español(Spanish Formal International)Deutsch (DE-CH-AT)English (United Kingdom)