Miso Stew
Crafted for cozy evenings or nourishing lunches, this hearty Miso Stew is a flavorful fusion of traditional Japanese-inspired ingredients and wholesome vegetables. Packed with comforting warmth, it features tender shiitake mushrooms, sweet carrots, and earthy daikon radish simmered in a rich, umami-filled broth of white miso paste and soy sauce. Protein-rich tofu cubes and vibrant greens like baby spinach or bok choy add texture and nutrition, while fragrant aromatics like garlic, ginger, and green onions elevate every bite. Ready in under an hour, this one-pot wonder is both satisfying and easy to make, perfect for a vegan-friendly meal or a healthy weeknight dinner. Garnish with sesame seeds for an added nutty crunch, and serve piping hot for a bowl of pure comfort! Keywords: miso stew recipe, vegan miso soup, Japanese miso dish, healthy vegetable stew, umami-packed stew.
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Recipe Information
Ingredients
- 1 tablespoon vegetable oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 medium carrots, sliced
- 1 small daikon radish, peeled and cubed
- 200 grams shiitake mushrooms, sliced
- 6 cups water or vegetable broth
- 4 tablespoons white miso paste
- 300 grams firm tofu, cubed
- 2 cups baby spinach or bok choy
- 2 tablespoons soy sauce
- 2 stalks green onions, thinly sliced
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the sliced carrots, cubed daikon radish, and shiitake mushrooms to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
Pour in the water or vegetable broth and bring to a gentle boil. Reduce the heat to low and simmer for 15 minutes or until the vegetables are tender.
In a small bowl, whisk the miso paste with a ladle of hot broth until smooth. Gradually stir the miso mixture back into the pot, ensuring it is well integrated.
Add the cubed tofu, soy sauce, and baby spinach or bok choy to the stew. Let it cook for 3-5 minutes until the greens are wilted and the tofu is warmed through.
Taste the stew and adjust seasoning, adding more soy sauce if desired.
Ladle the stew into bowls and garnish with sliced green onions and sesame seeds if using.
Serve hot and enjoy your hearty miso stew!
Nutrition Facts
Calories |
1050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9181 mg | 399% | |
| Total Carbohydrate | 98.4 g | 36% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 30.8 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2480 mg | 191% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3843 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
