Miso Stew

Directions

1. 1
   Soak
2. 2
   in 1 cup filtered water in a small bowl and set aside.
3. 3
   Wash quinoa in 3 changes of cold water in a bowl, draining quinoa in a sieve each time, then put quinoa in a 2- to 3-quart saucepan with
4. 4
   and 1 cup filtered water. Simmer, uncovered, until quinoa is just tender, about 20 minutes. Drain in a sieve.
5. 5
   About 10 minutes before quinoa is done, cook onion in oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring frequently, until it begins to brown, about 5 minutes, then add garlic and cook, stirring, 30 seconds.
6. 6
   Add tofu, carrot, shiitakes, and remaining 2 1/2 cups filtered water and simmer, covered, until carrot is just tender, about 5 minutes. Remove
7. 7
   from quinoa and discard. Stir quinoa into stew, then remove from heat.
8. 8
   Put miso in a small bowl and add 1/4 cup stew liquid, whisking until miso is incorporated, then stir mixture into stew. Drain and rinse
9. 9
   and add to stew along with bok choy and tamari, stirring to combine.
10. 10
    Divide stew between 2 bowls and sprinkle with scallion and dulse flakes.
11. 11
    *Available at Asian markets, natural foods stores, and edenfoods.com.
12. 12
    **Available at specialty foods shops, natural foods stores, and ethnicgrocer.com.
13. 13
    ***Available at Asian markets, natural foods stores, and Uwajimaya ( 800-889-1928).
14. 14
    ****Available at natural foods stores.
15. 15
    *****Available at Asian markets, natural foods stores, and seaveg.com.