Asian Root Vegetable Stew

Name: Asian Root Vegetable Stew
Ingredients: 1 tablespoon vegetable oil; 2 cups onions, chopped; 2 lbs firm tofu, extra firm, drained, cut into 1-inch cubes; 6 cups water; 1 cup daikon radish, 1-inch cubed, peeled; 1 cup parsnip, 1-inch slices; 1 cup rutabaga, 1-inch cubed, peeled; 1 cup carrot, 1-inch slices; 1/4 cup low sodium soy sauce; 2 tablespoons mirin; 6 shiitake mushrooms, dried; 1 kombu seaweed, 3-inch square; 6 tablespoons water; 1/4 cup cornstarch; 2 teaspoons dark sesame oil; 1/4 cup green onion, chopped

16 ingredients

3 steps

Ingredients

1 tablespoon vegetable oil
2 cups onions, chopped
2 lbs firm tofu, extra firm, drained, cut into 1-inch cubes
6 cups water
1 cup daikon radish, 1-inch cubed, peeled
1 cup parsnip, 1-inch slices
1 cup rutabaga, 1-inch cubed, peeled
1 cup carrot, 1-inch slices
1/4 cup low sodium soy sauce
2 tablespoons mirin
6 shiitake mushrooms, dried
1 kombu seaweed, 3-inch square
6 tablespoons water
1/4 cup cornstarch
2 teaspoons dark sesame oil
1/4 cup green onion, chopped

Directions

1

Heat vegetable oil in a Dutch oven over medium heat. Add 2 cups onion, and cook 5 minutes, stirring occasionally. Add tofu cook 5 minutes or until golden brown, stirring frequently.
2

Add 6 cups water, daikon, and next 7 ingredients (daikon through kombu); bring to a boil. Cover, reduce heat, and simmer 35 minutes.
3

Combine 6 tablespoons water and cornstarch, stirring with a whisk. Stir cornstarch mixture into stew; bring to a boil. Cook for 2 minutes, stirring constantly. Discard kombu. Stir in sesame oil; sprinkle with green onions.