Best 2 Miso Stew Recipes
Miso stew, a traditional Japanese dish, is a nourishing and flavorful meal that combines the umami richness of miso paste with an array of fresh vegetables, tofu, and sometimes meat or fish. This versatile stew offers a symphony of textures and tastes, with the soft tofu and tender vegetables contrasting the occasional chewiness of meat or fish. The delicate balance of flavors, including the sweet notes from vegetables and the salty savoriness of miso, creates a harmonious and satisfying dish. The article features a collection of miso stew recipes, each offering unique variations and delectable twists on this classic Japanese comfort food. From a hearty chicken and vegetable miso stew, bursting with tender chicken and an array of colorful vegetables, to a lighter and vegan-friendly tofu and wakame miso stew, brimming with the goodness of tofu and seaweed, these recipes cater to diverse dietary preferences and culinary tastes. With step-by-step instructions and helpful tips, the recipes guide home cooks through the process of creating this flavorful and versatile stew, ensuring a delicious and satisfying meal that is both comforting and nutritious.
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MISO STEW
Steps:
- Soak arame in 1 cup filtered water in a small bowl and set aside.
- 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 kombu and 1 cup filtered water. Simmer, uncovered, until quinoa is just tender, about 20 minutes. Drain in a sieve.
- 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.
- Add tofu, carrot, shiitakes, and remaining 2 1/2 cups filtered water and simmer, covered, until carrot is just tender, about 5 minutes. Remove kombu from quinoa and discard. Stir quinoa into stew, then remove from heat.
- 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 arame and add to stew along with bok choy and tamari, stirring to combine.
- Divide stew between 2 bowls and sprinkle with scallion and dulse flakes.
- *Available at Asian markets, natural foods stores, and edenfoods.com.
- **Available at specialty foods shops, natural foods stores, and ethnicgrocer.com.
- ***Available at Asian markets, natural foods stores, and Uwajimaya ( 800-889-1928).
- ****Available at natural foods stores.
- *****Available at Asian markets, natural foods stores, and seaveg.com.
MISO STEW
Categories Vegetable
Number Of Ingredients 16
Steps:
- 1. Cook purple potatoes in 1 tablespoon of oil in 3-quart saucepan over moderate heat till tender and crispy on the outside, about 4-5 minutes. Transfer into bowl and set aside. 2. Sauté onion in 2 teaspoons of oil in the same 3-quart saucepan over moderate heat. Stir frequently until it begins to brown, about 4 minutes. Add garlic and cook just enough to emit a fragrance, about 30 seconds. 3. Add tofu, carrot, shiitakes, kombu and 2 ½ cups water. Simmer until carrot is tender, about 4 minutes. Turn off heat. 4. Put miso in a small bowl and add 1/4 cup (cooled) stew liquid, mixing until miso is more liquid. Stir into stew a little at time, to taste. Note: do not allow the miso to come to a full boil. Adding miso to preparations after they have cooled, preserves the flavor and nutritional value. 5. Drain and rinse arame and add to stew along with bok choy, tamari, enoki mushrooms stirring to combine. 6. Serve right away. Sprinkle with scallion, dulse flakes and a few slices of purple potato. Note: purple potatoes are naturally purple and contain the same antioxidant that give blueberries their brilliant color.
Tips:
- When choosing miso paste, opt for one that is labeled "shiro" (white) or "genmai" (brown rice) for a milder flavor, or "aka" (red) or "hatchô" (barley) for a bolder flavor.
- To prevent the miso paste from curdling, whisk it into a small amount of warm dashi or water before adding it to the stew.
- If you don't have dashi on hand, you can substitute vegetable broth or water. However, dashi will add a more authentic flavor to the stew.
- Feel free to add other vegetables to the stew, such as carrots, celery, or potatoes.
- Serve the stew with steamed rice or noodles.
Conclusion:
Miso stew is a delicious and nutritious Japanese dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its simple ingredients and complex flavor, miso stew is a dish that you will enjoy again and again.
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