Soups and Stews Recipes - Soybeans and Vegetables in Miso Stew Recipe

Ingredients

• 2 Tbsp sesame oil

• 260g/9oz carrots, peeled and chopped diagonally

• 1 leek, sliced into 1.25cm/1/2 inch pieces

• 5 baby potatoes, cut into 1.25cm/1/2 inch pieces

• 260g/9oz white radish (daikon), peeled and cut into bite-sized pieces

• 1/2 small swede, peeled and cut into bile-sized pieces

• 3 cups/900ml/28fl oz Japanese fish or vegan stock

• 400g/14oz canned soy beans, drained

• 4 Tbsp red miso

• 2 Tbsp sesame oil

• 1 Tbsp Japanese soy sauce

• 2 Tbsp dry fried sesame seeds

Serves 4

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Method:

1. Heat the oil in a pan, then add the carrots, leek, potatoes. white radish and swede and fry for 5 minutes.

2. Add the Japanese stock and soy beans. Bring to a boil and simmer for 20 minutes.

3. Add the miso and soy sauce, and heat for 5 more minutes. Sprinkle with the sesame seeds and serve with a of freshly-cooked, hot rice.                                      

Note: Red miso has a rich, earthy taste. If you use miso regularly, you will want to adjust the amount used in accordance with your preference for its salty flavor.