MISO STEW
Steps:
- Soak arame in 1 cup filtered water in a small bowl and set aside.
- Wash quinoa in 3 changes of cold water in a bowl, draining quinoa in a sieve each time, then put quinoa in a 2- to 3-quart saucepan with kombu and 1 cup filtered water. Simmer, uncovered, until quinoa is just tender, about 20 minutes. Drain in a sieve.
- About 10 minutes before quinoa is done, cook onion in oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring frequently, until it begins to brown, about 5 minutes, then add garlic and cook, stirring, 30 seconds.
- Add tofu, carrot, shiitakes, and remaining 2 1/2 cups filtered water and simmer, covered, until carrot is just tender, about 5 minutes. Remove kombu from quinoa and discard. Stir quinoa into stew, then remove from heat.
- Put miso in a small bowl and add 1/4 cup stew liquid, whisking until miso is incorporated, then stir mixture into stew. Drain and rinse arame and add to stew along with bok choy and tamari, stirring to combine.
- Divide stew between 2 bowls and sprinkle with scallion and dulse flakes.
- *Available at Asian markets, natural foods stores, and edenfoods.com.
- **Available at specialty foods shops, natural foods stores, and ethnicgrocer.com.
- ***Available at Asian markets, natural foods stores, and Uwajimaya ( 800-889-1928).
- ****Available at natural foods stores.
- *****Available at Asian markets, natural foods stores, and seaveg.com.
MISO STEW
This is a satisfying meal all by itself! It has a wonderful variety of colors, textures and savory flavors --- and it is SO good for you! Miso contains beneficial microorganisms which aid in digestion and immunity. This is another fantastic recipe from The Great American Detox Diet by Alex Jamieson (from Supersize Me). Miso and sea vegetables should be available from your local health food store or Asian market.
Provided by Prose
Categories Clear Soup
Time 25m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Combine the quinoa with 1 cup of the water and the kombu in a small saucepan. Cover, set over medium-high heat, and bring to a boil. Reduce to low and simmer for 20 minutes, or until the quinoa is cooked through.
- Meanwhile, soak the arame in 1 cup of water. Set aside.
- In a medium saucepan, heat the oil over medium heat, add the onion and garlic and sautee for about 5 minutes.
- Add the tofu and the remaining 2 1/2 cups of water, carrot, and mushrooms. Cover and simmer on medium-low heat for 5 minutes. Remove from heat.
- Remove the kombu from the quinoa and discard it. Add the quinoa to the stew.
- Measure the miso into a small bowl and add 1/2 cup of the hot stew liquid. Using a whisk, dissolve the miso into the liquid and return the mixture to the saucepan. Do not boil or simmer.
- Add the bok choy or napa cabbage and the soy sauce and stir to combine. This will barely wilt the greens.
- Rinse and drain the arame and add to the stew.
- Pour into 2 bowls and garnish with scallions and dulse.
Nutrition Facts : Calories 240, Fat 8.2, SaturatedFat 1.2, Sodium 541.1, Carbohydrate 35.1, Fiber 4.9, Sugar 5.4, Protein 9.4
MISO ADZUKI STEW
Make and share this Miso Adzuki Stew recipe from Food.com.
Provided by dicentra
Categories Beans
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Soak adzuki beans in 4 cups of cold water5 hours, or overnight. Drain, and reserve soaking liquid.
- Coat large saucepan or Dutch oven with cooking spray (I omitted the cooking spray), and heat over medium-low heat.
- Add white parts of green onion, sprinkle with salt, and cover. Cook 5 -7 minutes, or until onions are soft.
- Add shitake onions and aduki beans. Add enough water to soaking liquid to make 4 cups, and stir into bean mixture. Cover, and bring to a boil.
- Reduce heat to medium-low heat, and simmer 45 minutes, or until beans are beginning to be tender, adding a little water if necessary.
- Fold in potatoes, cover, and cook 15 minutes more, or until potatoes are tender and beans are soft, but not mushy.
- Ladle 1 cup of broth from bean mixture into measuring cup. Stir in miso paste with fork until dissolved.
- Stir miso mixture into bean mixture, and simmer 2 to 3 minutes more, or until heated through. Sprinkle with chopped gren parts of green onions before serving.
Nutrition Facts : Calories 172.7, Fat 0.6, SaturatedFat 0.1, Sodium 165.2, Carbohydrate 34.6, Fiber 6.7, Sugar 1.6, Protein 8.9
MISO STEAK
Steak doesn't have to be a heavy meal - give it a Japanese-style marinade for a low-fat supper
Provided by Good Food team
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 6
Steps:
- Tip the miso paste, Sherry or sake, sugar and garlic into a sealable food bag. Season with a generous grinding of black pepper, then squash it all together until completely mixed. Add the steak, gently massage the marinade into the steak until completely coated, then seal the bag. Pop the bag into the fridge and leave for at least 1 hr, but up to 2 days is fine.
- To cook, heat a heavy-based frying pan, griddle pan or barbecue until very hot. Wipe the excess marinade off the steak, then sear for 3 mins on each side for medium-rare or a few mins longer if you prefer the meat more cooked. Set aside for 1 min to rest. Carve the beef into thick slices and serve with a crunchy salad made with the spinach, cucumber, celery, radish and sesame seeds.
Nutrition Facts : Calories 232 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 32 grams protein, Sodium 0.66 milligram of sodium
CREAMY MISO-MUSHROOM STEW
This mushroom stew is fast to make with a handful of ingredients. Shimeji mushrooms can often be found at an Asian grocer. Miso paste is naturally salty, so go sparingly!
Provided by thedailygourmet
Categories Fruits and Vegetables Mushrooms
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in saute pan over medium heat. Add some portobello and shimeji mushrooms, leaving space in between; you will need to work in batches. Cook mushrooms until browned, 5 to 10 minutes per batch.
- Return all mushrooms to the pan and add shallots; saute for 1 minute. Add miso paste, oyster sauce, and a little bit of milk, stirring to incorporate. Add remaining milk.
- Mix flour and 1/4 cup water in a saucepan over medium heat. Stir to create a smooth slurry. Slowly add remaining water, whisking to ensure there are no lumps.
- Carefully transfer the mushroom mixture to the flour-water mixture. Stir to combine. Serve immediately.
Nutrition Facts : Calories 192.4 calories, Carbohydrate 20.7 g, Cholesterol 25.9 mg, Fat 9.9 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 5.9 g, Sodium 424.5 mg, Sugar 8.1 g
MISO-BRAISED BEEF WITH KING MUSHROOMS
As much as I love a traditional beef stew, or braised beef short ribs, I like to shake things up sometimes by applying the same techniques to a few non-traditional ingredients. This melt-in-your-mouth braised beef dish is cold weather comfort food at its finest. Miso adds an extra savory element, balanced with a touch of maple syrup, which further enhances the autumnal feel. Serve over mashed potatoes, rice, or noodles.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes
Time 2h50m
Yield 4
Number Of Ingredients 15
Steps:
- Season beef with kosher salt, black pepper, and cayenne.
- Heat peanut oil in a pan over high heat. Brown beef strips on all sides, about 3 minutes per side. Turn off heat and transfer beef to a plate.
- Let pan cool slightly, 1 to 2 minutes; melt butter in residual heat. Turn heat to medium and add mushrooms, cut-side down. Cook until mushrooms are lightly brown, 3 to 4 minutes. Flip; continue to cook until golden, 2 to 3 minutes more. Add onion and season with salt; cook until slightly golden, 3 to 4 minutes.
- Stir in sake and deglaze the pan, scraping up browned bits using a wooden spoon. Stir in miso, maple syrup, ketchup, and chicken broth; bring to a simmer, about 5 minutes. Add browned beef, mushrooms, and their juices.
- Cover and let simmer over low to medium-low heat until meat is fork-tender, 2 to 3 hours, turning beef halfway through cooking time.
- Stir in vinegar, chiles, and green onions. Cover and cook for 5 minutes more. Taste and adjust seasonings.
Nutrition Facts : Calories 607.9 calories, Carbohydrate 15.7 g, Cholesterol 137.6 mg, Fat 42.4 g, Fiber 0.9 g, Protein 35.7 g, SaturatedFat 15.7 g, Sodium 988.2 mg, Sugar 10.4 g
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#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #for-1-or-2 #clear-soups #soups-stews #beans #asian #easy #vegan #vegetarian #dietary #gluten-free #soy-tofu #free-of-something #number-of-servings
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