John's Hearty Miso Stew with Yuba
I like "one pot" recipes. That means minimal dishwashing. I also don't measure ingredients very accurately. That means you should use your own judgement with the ingredient quantities here. For this dish, I turn the basic miso soup into a hearty meal, filling it with vegetables. I also add Hodo's fresh yuba in place of the more traditional silken tofu.
- 2 cups vegetables (my favorites in this are shiitake mushrooms, napa cabbage, baby carrots, and white onions) cut into 1/2 inch to 1 inch pieces
- 2 tbs. miso paste (found in refrigerated section of health stores and Japanese grocery stores)
- 2 sheets fresh yuba from Hodo, cut into strips 1 inch wide and 6 inches long
- Boil 4 cups of water in a soup pot.
- Add vegetables and cook for 5 minutes or until vegetables are desired softness.
- Lower to medium heat.
- Remove 1/4 cup of water from the pot, scooped out with a small bowl.
- Add miso paste to the small bowl. Use a spoon to smooth out the paste until the paste has dissolved into the water.
- Stir in miso paste mixture to soup pot. Taste the broth and add more miso paste if desired (using above technique to dissolve).
- Stir in yuba strips to soup pot.
- Serve in a big bowl or to really minimize dishwashing, eat straight out of the soup pot.