Meatless Monday: Vegetarian Miso Stew
By emilysteers on August 30, 2010
Isn't it great when field trips yield unexpected results?
I got it in my mind that I could *totally* re-create an iced green tea latte from Starbucks if I just managed to get some matcha powder. And what better place to get matcha than Mitsuwa, the Japanese marketplace just up the road from our house?
We went to the marketplace and scoped out some matcha. It’s REALLY expensive, so I ended up getting a neat alternative, which I’ll discuss in the future.
The coolest part about Mitsuwa is their produce. They have TONS of really fresh, really inexpensive produce, which is really inspiring.
So, here’s what we triumphantly ended up with after our trip to the marketplace:
Vegetarian Miso Stew!
(Traditional miso soup isn’t vegetarian– it’s usually made with dashi, which is fish broth. And that surprised the HELL outta me the first time I tried it! Never again!)
This recipe feeds two, heartily!
- 2 cups water
- 1/2 cup soy sauce
- 2 tablespoons sesame oil
- 1/4 cup miso
- 3 baby cucumbers, peeled and diced
- 3 large carrots, peeled and diced
- 1 cup radish sprouts
- 5 green onions, diced
- 2 cups oyster mushrooms
- 2 packages udon noodles
- dash of Japanese pepper blend
- Start boiling your two cups of water. Add your soy sauce, sesame oil, and miso paste. Stir to blend
- Start slicing and dicing up your veggies. Add your green onions, radish sprouts, and carrots first– they’re your flavorings, or the veggies that take the longest to cook.
- Next, add your cukes and your mushrooms. These take no time to cook– you mostly just want them flavored and warm.
- Add a dash of Japanese pepper blend.
- Put your udon noodles in bowls. Slowly add the hot broth and veggies on top. Let the udon noodles soak up the broth for a few minutes.
- Once it’s cool enough to eat, enjoy!
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