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  1. Vegetables
  2. Vegetarian
  3. Main Dish

Asian Miso-Sesame Soba Stew with Tatsoi

 
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Pour the water or stock into the pot. A tangy and tasty Asian soba noodle stew. First, get together these a few ingredients. Chop up the garlic, ginger and scallions. Heat the oil in a large pot until hot. Stir in the mushrooms, and cook for about 5 minutes until soft and some of moisture has been evaporated. Add the carrots, peas, corn and tofu. Stir well. Stir in the miso paste, and the sesame paste. Bring to the boil. Add the soba noodles in, and make sure the noodles are under the stew. Add the sesame oil. Remove the pot from the heat, and stir in the tatsoi until the leaves are witled. Put the stew into the serving bowls and time to enjoy!

Miso and sesame paste made a delicious base for the stew. Soba noodles and tofu absorbed all the yumminess. Carrots, corn and peas added beautiful color to the stew. Tatsoi could be easily replaced by spinach, kale or Swiss chard. A wholesome and filling Asian style stew.

Yield

2

servings

Prep

15

min

Cook

15

min

Ready

35

min

 

Ingredients

1 tablespoon vegetable oil
such as peanut oil, canola oil
2 cloves garlic
chopped or sliced
1 inch ginger
peeled and chopped 		*
2 scallions, spring or green onions
sliced 		*
1 cup mushrooms
white button or cremini, sliced
1 carrots
slice into match sticks 		*
1 cup peas, frozen
*
1 cup corn
fresh or frozen
1 pkg (3 oz) tofu
cut into squares, 2-inch long and 1-inch thick 		*
2 cups water
or stock
2 tablespoons miso paste
or more to taste 		*
2 tablespoons tahini (sesame paste)
or more to taste
200 grams soba noodles
2 small bundles 		*
4 cups -
tatsoi, or spinach, kake 		*
1 teaspoon sesame oil
or to taste

Directions

First, get together these a few ingredients.

Heat the oil in a large pot until hot.

Add the garlic, ginger and scallions, stirring constantly, about 1 minute until very fragrant.

Chop up the garlic, ginger and scallions.
Heat the oil in a large pot until hot.

Stir in the mushrooms, and cook for about 5 minutes until soft and some of moisture has been evaporated.

Stir in the mushrooms,
and cook for about 5 minutes until soft and some of moisture has been evaporated.

Add the carrots, peas, corn and tofu, and stir well. Pour the water or stock into the pot.

Add the carrots, peas, corn and tofu.
Stir well.

Pour the water or stock into the pot.

Stir in the miso and sesame paste.

Stir in the miso paste,
and the sesame paste.

Bring to a boil, add the soba noodles and make sure all the noodles are in the stew. Put the lid on, and boil for about 4 minutes until the noodles are cooked.

Bring to the boil.
Add the soba noodles in, and make sure the noodles are under the stew.

Add the sesame oil. Remove the pot from the heat, and stir in the tatsoi until the leaves are witled.

Add the sesame oil.
Remove the pot from the heat, and stir in the tatsoi until the leaves are witled.

Serve warm and enjoy.

Put the stew into the serving bowls and time to enjoy!

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 381g (13.4 oz)
Amount per Serving
Calories 26560% of calories from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 65mg 3%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 21%
Sugars g
Protein 14g
Vitamin A 109% • Vitamin C 22%
Calcium 11% • Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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