Miso Stew

Ingredients

  • 2 tablespoons arame*
  • 4 ½ cups water (preferably filtered)
  • 1/3 cup quinoa** (1 ¾ oz)
  • 1 (1-inch) piece kombu* (kelp)
  • ½ medium onion, cut into ¾-inch pieces
  • 2 teaspoons extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • + 7 more ingredients
    • ½ carrot, halved lengthwise, then cut crosswise into ¼-inch-thick slices
    • 5 fresh shiitake mushrooms, stems discarded and caps thinly sliced
    • 1 cup very thinly sliced bok choy or Napa cabbage
    • 1 teaspoon tamari**** (wheat-free sauce from refined soy), or to taste
    • 1 scallion, thinly sliced
    • ½ lb firm tofu, cut crosswise into 6 slices and each slice quartered
    • ½ teaspoon dulse flakes*****

1. Soak arame in 1 cup filtered water in a small bowl and set aside. 2. 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 2...

View full recipe at SpringPad

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