Description
A warm and nourishing Vegetable Miso Stew packed with colorful veggies and rich umami flavors.
Ingredients
Scale
- 3 tablespoons white or yellow miso paste
- 4 cups vegetable broth
- 2 cups mixed vegetables (carrots, mushrooms, zucchini, bok choy, bell peppers)
- 3 cloves fresh garlic, minced
- 1 inch fresh ginger, minced
- 1 cup firm tofu, cubed
- 1 tablespoon sesame oil
- 2 green onions, chopped
- 2 tablespoons cilantro, chopped
Instructions
- Prepare the vegetables: Begin by chopping all your colorful veggies into bite-sized pieces.
- Sauté the aromatics: In a large skillet or pot, heat a drizzle of sesame oil over medium heat. Add minced garlic and ginger, sautéing for about a minute until fragrant.
- Add the vegetables: Toss in your chopped vegetables and mix them well with the garlic and ginger. Let them cook for about 5 minutes until they start to soften.
- Pour in the broth: Carefully add vegetable broth to the pot, enough to cover the vegetables. Bring the mixture to a gentle boil.
- Mix in the miso paste: In a small bowl, combine the miso paste with a ladle of hot broth and stir until smooth. Then, add this mixture back into the pot and stir well.
- Include the tofu: Gently add the cubed tofu to the pot and stir lightly.
- Simmer: Allow the stew to simmer for about 10-15 minutes. Taste and season with salt or extra miso if needed.
- Finish with fresh herbs: Just before serving, sprinkle finely chopped green onions and cilantro.
Notes
For added heartiness, consider including beans or lentils. Adjust miso based on taste preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Vegetable Stew, Miso Soup, Vegan Recipes, Healthy Comfort Food