Miso Stew

Name: Miso Stew
Ingredients: 1/3 cup quinoa, rinsed well and drained; 4 1/2 cups water (preferably filtered water); 1 inch kombu seaweed; 2 tablespoons arame seaweed; 2 teaspoons olive oil or 2 teaspoons sesame oil; 1/2 cup chopped yellow onion; 2 garlic cloves, thinly sliced; 1/2 cup chopped firm tofu, rinsed and drained; 1/2 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; 1/2 teaspoon dulse flakes (sea vegetable)

15 ingredients

9 steps

Ingredients

1/3 cup quinoa, rinsed well and drained
4 1/2 cups water (preferably filtered water)
1 inch kombu seaweed
2 tablespoons arame seaweed
2 teaspoons olive oil or 2 teaspoons sesame oil
1/2 cup chopped yellow onion
2 garlic cloves, thinly sliced
1/2 cup chopped firm tofu, rinsed and drained
1/2 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
1/2 teaspoon dulse flakes (sea vegetable)

Directions

1

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.
2

Meanwhile, soak the arame in 1 cup of water. Set aside.
3

In a medium saucepan, heat the oil over medium heat, add the onion and garlic and sautee for about 5 minutes.
4

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.
5

Remove the kombu from the quinoa and discard it. Add the quinoa to the stew.
6

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.
7

Add the bok choy or napa cabbage and the soy sauce and stir to combine. This will barely wilt the greens.
8

Rinse and drain the arame and add to the stew.
9

Pour into 2 bowls and garnish with scallions and dulse.