Asian Root Vegetable Stew

Asian Root Vegetable Stew
Photo by Karry Hosford

Ingredients

  • ¼ cup low-sodium soy sauce
  • 2 pounds extra-firm tofu, drained and cut into 1-inch cubes
  • 6 dried shiitake mushrooms (about 1/3 ounce)
  • 6 dried shiitake mushrooms (about 1/3 ounce)
  • 1 cup (1-inch-thick) slices parsnip
  • 1 cup (1-inch-thick) slices parsnip
  • ¼ cup cornstarch
  • + 25 more ingredients
    • ¼ cup cornstarch
    • 1 tablespoon vegetable oil
    • 2 teaspoons dark sesame oil
    • ¼ cup chopped green onions
    • 1 cup (1-inch-thick) slices carrot
    • 1 tablespoon vegetable oil
    • 2 teaspoons dark sesame oil
    • ¼ cup chopped green onions
    • 1 cup (1-inch) cubed peeled daikon radish
    • 1 (3-inch square) piece kombu seaweed
    • 2 tablespoons mirin (sweet rice wine)
    • 6 tablespoons water
    • 1 cup (1-inch) cubed peeled rutabaga
    • 1 cup (1-inch) cubed peeled rutabaga
    • 2 pounds extra-firm tofu, drained and cut into 1-inch cubes
    • 1 cup (1-inch) cubed peeled daikon radish
    • 1 (3-inch square) piece kombu seaweed
    • 2 tablespoons mirin (sweet rice wine)
    • 6 tablespoons water
    • 2 cups chopped onion
    • 6 cups water
    • 2 cups chopped onion
    • 6 cups water
    • 1 cup (1-inch-thick) slices carrot
    • ¼ cup low-sodium soy sauce

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 ...

View full recipe at My Recipes

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