Description
A comforting and nourishing stew filled with vibrant vegetables and rich umami flavor from miso paste.
Ingredients
Scale
- 4 cups vegetable broth
- 2–3 tablespoons miso paste
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 carrots, chopped
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 bunch bok choy, chopped
- 1 block firm tofu or tempeh, cubed
- 2 tablespoons soy sauce
- Fresh herbs (green onions, parsley, or cilantro) for garnish
Instructions
- Prepare your vegetables by washing, peeling, and chopping them into bite-sized pieces.
- In a large pot, heat olive oil over medium heat and sauté minced garlic and grated ginger for 2-3 minutes until fragrant.
- Add chopped vegetables, starting with heartier ones like carrots and bell peppers, and sauté for about 5-7 minutes.
- Pour in vegetable broth, ensuring it covers the vegetables, and bring to a gentle boil.
- Reduce heat, mix a ladle of warm broth with miso paste until smooth, then stir back into the pot.
- Add soy sauce, adjust seasoning with salt and pepper, and simmer for another 10-15 minutes.
- In the last few minutes of cooking, add cubed tofu or tempeh and stir in fresh herbs.
- Serve warm with a sprinkle of green onions on top.
Notes
This stew is versatile; feel free to substitute any seasonal vegetables or add additional proteins.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 7g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegetable stew, miso, comfort food, vegan recipes, healthy soup