Creamy Winter Stew with Japanese superfoods ( MISO & KUZU )
It is possible to create a rich, tasty creamy stew without butter and flour. The secret to the awesome glutton-free is Kuzu – a perennial vine native to Japan. With the beautiful, thick cheesy flavour white miso hatches, it is a timeless must-have winter dish. The selection of winter veggies boiled down to a hot bowl of stew is the best way to warm up and prevent cold and flu.
- 300 grams potato, peeled and cut into bite-size
- 1/2 bunch silverbeet, washed
- 150 grams of carrots, peeled and cut into bite-size
- 1 tablespoon of olive oil
- 1/2 teaspoons of sea salt
- 2 teaspoons vegetable stock powder
- 3 cups water
- 2 tablespoons of kuzu
- 1 cup (250 millilitres) of soy milk
- 2 tablespoons of white miso
- Use a sharp knife to work from the stem end of the silverbeet towards the leaf end, stripping the leaves from the stems. Roughly chop the leaves and trim the stems before slicing diagonally.
- Heat the oil in a large saucepan over medium-high heat and add silverbeet stems, carrot, potato and salt. Sauté for 3 minutes, add stock powder and then sauté for a few more minutes. Pour in 3 cups of water. Cover and bring to a boil, then reduce heat and simmer until potato is cooked.
- Dissolve kuzu and miso in soymilk. It is easier to put kuzu and miso in a bowl and add soymilk in small amounts to dissolve before adding the rest of the soy milk rather than starting with soy milk first.
- Pour the soy milk mixture into the saucepan and stir until heated through and thick. Season with sea salt and pepper to taste.
- Ladle the stew into serving bowls.
- Do not boil after adding the soy milk and miso mixture otherwise it will split the soup and lose the miso goodness.
- You can also use your favourite autumn/winter vegetables instead, such as turnip, celeriac, swede, cauliflower, spinach and broccoli, whatever you like. Just make sure your stew is colourful.
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