Asian Root Vegetable Stew

Ingredients

• 2 tablespoons mirin (sweet rice wine)
• ¼ cup low-sodium soy sauce
• 1 cup (1-inch) cubed peeled rutabaga
• ¼ cup chopped green onions
• 2 pounds extra-firm tofu, drained and cut into 1-inch cubes
• 2 cups chopped onion
• 6 dried shiitake mushrooms (about 1/3 ounce)
• + 9 more ingredients
• • 1 cup (1-inch-thick) slices carrot
  • 6 cups water
  • 1 cup (1-inch-thick) slices parsnip
  • ¼ cup cornstarch
  • 1 tablespoon vegetable oil
  • 2 teaspoons dark sesame oil
  • 1 cup (1-inch) cubed peeled daikon radish
  • 1 (3-inch square) piece kombu seaweed
  • 6 tablespoons water

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

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