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
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.
Comments
