Best Miso Stew Recipes

SINIGANG NA ISDA SA MISO (FISH STEW WITH MISO)

Steps:

• Heat oil in a pot over medium heat. Add onion, garlic, and ginger; cook and stir until onions are translucent, about 5 minutes. Add tomatoes; cook and stir until mushy, about 5 minutes. Stir in miso paste and fish sauce; simmer until flavors combine, about 2 minutes.
• Pour water into the pot; bring to a boil. Add fish fillets and radish; simmer until radish softens slightly, about 2 minutes. Stir in chile peppers, mustard greens, and kalamansi juice. Simmer, uncovered, until greens are wilted, 1 to 2 minutes.

CREAMY MISO-MUSHROOM STEW

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.

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

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.

MISO STEW

Steps:

• 1. Cook purple potatoes in 1 tablespoon of oil in 3-quart saucepan over moderate heat till tender and crispy on the outside, about 4-5 minutes. Transfer into bowl and set aside. 2. Sauté onion in 2 teaspoons of oil in the same 3-quart saucepan over moderate heat. Stir frequently until it begins to brown, about 4 minutes. Add garlic and cook just enough to emit a fragrance, about 30 seconds. 3. Add tofu, carrot, shiitakes, kombu and 2 ½ cups water. Simmer until carrot is tender, about 4 minutes. Turn off heat. 4. Put miso in a small bowl and add 1/4 cup (cooled) stew liquid, mixing until miso is more liquid. Stir into stew a little at time, to taste. Note: do not allow the miso to come to a full boil. Adding miso to preparations after they have cooled, preserves the flavor and nutritional value. 5. Drain and rinse arame and add to stew along with bok choy, tamari, enoki mushrooms stirring to combine. 6. Serve right away. Sprinkle with scallion, dulse flakes and a few slices of purple potato. Note: purple potatoes are naturally purple and contain the same antioxidant that give blueberries their brilliant color.