01 Nov 2007

Miso Stew

by Chef Wendy Landiak


2 T. garlic (add more if you like)
1 T. ginger
1 c. carrots (this is a stew they can be chunky)
2 c. potatoes
1 c. celery
1 c. onion
1 c. kale/pac choi/ or any other green that may be seasonal and delicious
1 c. sliced shitake mushrooms (if you don't like mushrooms- omit)
2 T. fresh rosemary
1 t. sage/oregano/thyme (all or none- it is up to you)
1 T. oil of choice
2 T. tamari

Garnish with any noodle-like seaweed that you might like.

NOW- saute your onions, garlic and ginger lightly in a T. of your choice oil. Add all coarsely chopped vegetables. Add water or vegetable stock to cover + 4 inches. Boil away for 2 minutes. Simmer for 1 hour —covered. Make sure to stir every now and again so that your stew isn't sticking and make sure all of your water hasn't boiled away, you do want it to reduce though. Just before serving add your miso paste, check what a serving is on the package of miso that you have purchased —you can do this per bowl to make it easier. You don't want to boil your miso because it takes away some of its healing properties. Enjoy!