Shiitake, Green Bean & Potato Miso Stew
Shiitake mushrooms, tofu and potatoes are like sponge that soak all the great flavor from the miso stew. Green beans add bright color and nice crisp, and the glass noodles give a bit chewiness and some healthy calories that are good for you.
Yield
2 servingsPrep
15 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | tablespoon |
vegetable oil
|
|
| 2 | cloves |
garlic
minced, or to taste |
|
| ½ | inch |
ginger
peeled and freshly minced |
*
|
| 1 | each |
scallions, spring or green onions
sliced, plus extra for serving |
|
| 4 | cups |
water
|
|
| 2 | tablespoons |
miso paste
soy bean paste, or to taste |
*
|
| 4 | each |
mushrooms, shiitake
fresh, or dried and re-dehydrated |
*
|
| 4 | each |
wood ears
optional |
* |
| 3 | each |
mushrooms
button or cremini, sliced |
|
| ½ | each |
potatoes
peeled and cut into 1/2-inch cubes |
|
| ½ | cup |
tofu
cut into 1/2-inch cubes |
|
| 1 | cup |
green beans
cut into 2-inch pieces |
|
| 4 | ounces |
noodles
Chinese glass noodles, or soba noodles |
|
| ½ | teaspoon |
sesame oil
|
|
| 1 | teaspoon |
rice vinegar
or to taste |
|
| 2 | tablespoons |
cilantro
freshly chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
vegetable oil
|
|
| 2 | cloves |
garlic
minced, or to taste |
|
| 0.5 | inch |
ginger
peeled and freshly minced |
*
|
| 1 | each |
scallions, spring or green onions
sliced, plus extra for serving |
|
| 946 | ml |
water
|
|
| 3E+1 | ml |
miso paste
soy bean paste, or to taste |
*
|
| 4 | each |
mushrooms, shiitake
fresh, or dried and re-dehydrated |
*
|
| 4 | each |
wood ears
optional |
* |
| 3 | each |
mushrooms
button or cremini, sliced |
|
| 0.5 | each |
potatoes
peeled and cut into 1/2-inch cubes |
|
| 118 | ml |
tofu
cut into 1/2-inch cubes |
|
| 237 | ml |
green beans
cut into 2-inch pieces |
|
| 115.6 | ml/g |
noodles
Chinese glass noodles, or soba noodles |
|
| 2.5 | ml |
sesame oil
|
|
| 5 | ml |
rice vinegar
or to taste |
|
| 3E+1 | ml |
cilantro
freshly chopped |
|
Directions
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.
Pour the water into the pot along with miso paste.
Bring to a boil over high heat, add the shiitake mushrooms, wood ears if using, button or cremini mushrooms, potato and tofu.
Bring to the mixture to a boil again.
Reduce the heat to medium-low or low to maintain a gentle simmer for about 10 minutes until the potatoes are almost soft.
Add the noodles, and cook for another 5 to 8 minutes or so until the noodles are cooked.
Stir in the green beans at the end of last 3 minutes.
Remove from the heat and stir in sesame oil and rice vinegar.
Top with cilantro and serve warm.
