Miso Vegetable Stew

Meera

5 from 1 vote

Prep Time 10

Cook Time 30

Course Lunch, Main Course

Cuisine Japanese

Servings

2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
1 fat inch ginger, finely chopeed
2 tbsp white miso
2 cups unsweetened Almond milk or other plant milk
2 cups veggie or chicken broth
⅓ head medium kabocha squash, sliced
8 oz e.firm tofu
4 oz shiitake mushroom, sliced
2 cups savoy cabbage or regular green cabbage, sliced
6-8 soup dumplings or any frozen dumplings(store bought is fine, I used Trader Joes
1 tbsp mirin
1 tbsp tamari or soy sauce

Warm olive oil in a soup pot over medium heat. Add the chopped onions, garlic and ginger and cook for 1-2 minutes.
Add the milk, broth, soy sauce, mirin and kabocha squash.. Cook for 5-7 minutes until the squash has cooked, but still has some bite. Add the shiitake, tofu and dumpling and simmer further until the dumplings are cooked through. (see instructions if using store bought dumplings).
Add the savoy cabbage leaves. They will wilt in the heat.
Lastly, take the miso in a ladle or large spoon add a little bit of the hot broth. Whisk until the miso has dissolved, stir it back into the soup. Mix well. Take the soup off the heat and set aside to serve.
To serve, ladle stew/soup into a bowl. Making sure each bowl has all the ingredients and equal share of dumplings. Drizzle with chili oil, garnish with toasted sesame seeds, green onions, pomegranate if available and serve!

Keyword Miso, Soups, stew, Tofu, Vegetables

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