soybeans and vegetables in miso stew

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Soybeans and Vegetables in Miso Stew

 

Recipe By :Kurumi Hayter

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons sesame oil

1 1/4 cups diagonally sliced carrots -- (peeled)

1 leek -- 1/2-inch slices

5 baby potatoes -- 1/2-inch slices

1/2 large daikon -- peeled and cut

into bite size pieces

1/2 small rutabaga -- peeled and cut

into bite size pieces

3 cups dashi or vegan broth

3 cups canned or frozen soybeans -- drained

4 tablespoons red miso

1 tablespoon tamari soy sauce

2 tablespoons toasted sesame seeds

 

1. Heat oil in pan, then add the carrot, leek, potatoes, white radish and

rutabaga and saute for 5 minutes.

 

2. Add the broth and soybeans. 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 hot bowl of rice.

 

TIP - 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.

 

Description:

" Clear sauce of miso and dashi "

Source:

" Soy for Health Cookbook "

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Per Serving (excluding unknown items): 477 Calories; 22g Fat (39.9% calories

from fat); 28g Protein; 48g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol;

1667mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 3 Fat.

 

 

Nutr. Assoc. : 0 497 0 4716 0 0 0 0 0 2844 905 0 0