There’s still a nip in the air… try out an easy to make, hearty miso stew this spring! This “Miso Stew” is a Korean recipe, a heartier version of the lighter miso soup you may have tried in Japanese restaurants.
Hearty Miso Stew
1. Cut up vegetables you like (I threw in chopped peppers, zucchini, mushrooms, etc.)
2. Put all of the cut up vegetables, along with a couple of seaweed kelp pieces to thicken the broth – all in a pot. Fill up the pot with water up to the top level of the vegetables.
3. Bring the water to a boil, and add in about two tablespoons of miso paste. You could buy miso paste in asian grocery stores – it looks brown and squishy (things you don’t normally consider as something good, but it is!).
4. Mix in the paste with the boiling water with a spoon, and add in chopped tofu. Let it simmer off high heat for 10-15 minutes. Have with a bowl of wild rice on the side. Enjoy!