Asian Vegetable Miso Stew
This vegetable miso stew will for sure warm you up on a cold winter day. It's quick-easy to prepare, loaded with goodness, and it tastes delicious.
sweet potatoes noodles or soba noodles
minced, or to taste
peeled and freshly minced
scallions, spring or green onions
sliced, plus extra for serving
peeled and cut into small cubes
button or cremini, sliced
sweet potatoes, or yams
peeled and cut into 1/2-inch cubes
cut into 1/2-inch cubes
soy bean paste, or to taste
cut into bite size
well washed and separated
or to taste
Soak the sweet potato noodles in the boiling water for about 12 minutes until the noodles are tender. Toss the noodles with sesame oil and set aside.
Meanwhile heat the vegetable oil in a large saucepan over medium-high heat until hot.
Add the garlic, ginger and scallions, stirring constantly, and cook 40 seconds until the smell is very aromatic.
Stir in the carrots, celery, mushrooms, sweet potatoes, and tofu, and cook for about 3 minutes. Pour the water into the pot along with miso paste.
Bring to a boil over high heat, reduce the heat to medium-low or low to maintain a gentle simmer for about 12 minutes until the sweet potatoes are almost soft.
Add the broccoli and bok choy, and cook for another 2 minutes or so until both of these two veggies are tender. Remove from the heat and stir in rice vinegar.
Place equal amount of noodles in each bowl, and spoon the miso stew over the noodles. Top with cilantro and scallions. Serve warm.