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Vegetarian cooking (rec.food.veg.cooking) Discussion of matters related to the procurement, preparation, cooking, nutritional value and eating of vegetarian foods. |
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miso stew
At a Korean restaurant (Sura, on 9th St in NYC; fairly veg. friendly)
the other day, I had a "miso stew" -- mostly potatoes, probably with onions and garlic, and quite a bit of chili, that was flavored strongly with red miso. It was a fascinating change from the minimal cooking i've tended to do for miso (neri-miso excepted), and the miso clearly was responsible for the pleasing, intense heartiness. So today I decided to try something similar, which turned out rather differently (mmm, parsnips and carrots), but still produced a delicious stew. (Perfect for the current resurgence of winter here.) 1 med potato, cubed 2 small carrots, chopped 1 small parsnip, peeled and chopped (note: the skin contains toxic furocoumarins; don't eat too much of it) 2-3 Tbsp red miso (I used an unpasteurized azuki bean miso) 2 Tbsp dried tofu (maybe 2oz crumbled firm tofu, if fresh) 3 cups water 1 clove garlic, minced or crushed 3-4 oz onion, diced 1-2 tsp red chili, ground (or less; very much to taste) 1 Tbsp rice vinegar scallions, chopped crispy fried onions (opt) Mix it all up in a saucepan, bring to a boil, and reduce the heat to simmer for an hour till nicely thickened. Garnish with scallions and crispy fried onions. Delicious with warm crusty bread. Or by itself. I bet some crumbled yuba (bean curd skin) or maybe TVP would work really well, instead of tofu. N. |
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