Miso Stew

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 2
• 1/3 cup quinoa, rinsed well and drained
• 4 1/2 cups water (preferably filtered water)
• 1 inch kombu seaweed
• 2 tablespoons arame seaweed
• 2 teaspoons olive oil or 2 teaspoons sesame oil
• 1/2 cup chopped yellow onion
• 2 garlic cloves, thinly sliced
• 1/2 cup chopped firm tofu, rinsed and drained
• 1/2 cup sliced carrot
• 3 fresh shiitake mushrooms, sliced
• 1 -2 tablespoon miso
• 1 cup thinly sliced bok choy or 1 cup napa cabbage
• 1 teaspoon soy sauce
• 2 tablespoons sliced scallions
• 1/2 teaspoon dulse flakes (sea vegetable)

Recipe

• 1 combine the quinoa with 1 cup of the water and the kombu in a small saucepan. cover, set over medium-high heat, and bring to a boil. reduce to low and simmer for 20 minutes, or until the quinoa is cooked through.
• 2 meanwhile, soak the arame in 1 cup of water. set aside.
• 3 in a medium saucepan, heat the oil over medium heat, add the onion and garlic and sautee for about 5 minutes.
• 4 add the tofu and the remaining 2 1/2 cups of water, carrot, and mushrooms. cover and simmer on medium-low heat for 5 minutes. remove from heat.
• 5 remove the kombu from the quinoa and discard it. add the quinoa to the stew.
• 6 measure the miso into a small bowl and add 1/2 cup of the hot stew liquid. using a whisk, dissolve the miso into the liquid and return the mixture to the saucepan. do not boil or simmer.
• 7 add the bok choy or napa cabbage and the soy sauce and stir to combine. this will barely wilt the greens.
• 8 rinse and drain the arame and add to the stew.
• 9 pour into 2 bowls and garnish with scallions and dulse.