Korean Miso Stew Recipes

MISO STEW

Steps:

• Soak arame in 1 cup filtered water in a small bowl and set aside.
• Wash quinoa in 3 changes of cold water in a bowl, draining quinoa in a sieve each time, then put quinoa in a 2- to 3-quart saucepan with kombu and 1 cup filtered water. Simmer, uncovered, until quinoa is just tender, about 20 minutes. Drain in a sieve.
• About 10 minutes before quinoa is done, cook onion in oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring frequently, until it begins to brown, about 5 minutes, then add garlic and cook, stirring, 30 seconds.
• Add tofu, carrot, shiitakes, and remaining 2 1/2 cups filtered water and simmer, covered, until carrot is just tender, about 5 minutes. Remove kombu from quinoa and discard. Stir quinoa into stew, then remove from heat.
• Put miso in a small bowl and add 1/4 cup stew liquid, whisking until miso is incorporated, then stir mixture into stew. Drain and rinse arame and add to stew along with bok choy and tamari, stirring to combine.
• Divide stew between 2 bowls and sprinkle with scallion and dulse flakes.
• *Available at Asian markets, natural foods stores, and edenfoods.com.
• **Available at specialty foods shops, natural foods stores, and ethnicgrocer.com.
• ***Available at Asian markets, natural foods stores, and Uwajimaya ( 800-889-1928).
• ****Available at natural foods stores.
• *****Available at Asian markets, natural foods stores, and seaveg.com.

KOREAN BEAN CURD (MISO) SOUP

Steps:

• In a large saucepan over medium heat, combine water, denjang, garlic paste, dashi and gochujang. Bring to a boil and let boil 2 minutes. Stir in zucchini, potato, mushrooms and onions and let boil 5 to 7 minutes more. Stir in tofu and cook until tofu has expanded and vegetables are tender.