Miso Stew

Ingredients

• •2 tablespoons arame
• •4½ cups water
• •⅓ cup quinoa
• •1 piece kombu
• •½ medium onion
• •2 teaspoons extra-virgin olive oil
• •2 cloves garlic
• •½ lb firm tofu
• •½ whole carrot
• •5 whole fresh shiitake mushrooms
• •2½ tablespoons white miso
• •1 cup bok choy
• •1 teaspoon tamari
• •1 whole scallion
• •½ teaspoon dulse flakes

Cooking Instructions

1. 1.

   Soak arame in 1 cup filtered water in a small bowl and set aside.

   15 min

2. 2.

   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.

   25 min

3. 3.

   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.

   6 min

4. 4.

   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.

   5 min

5. 5.

   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.

   3 min

6. 6.

   Divide stew between 2 bowls and sprinkle with scallion and dulse flakes.

   2 min

7. 7.

   *Available at Asian markets, natural foods stores, and edenfoods.com.

8. 8.

   **Available at specialty foods shops, natural foods stores, and ethnicgrocer.com.

9. 9.

   ***Available at Asian markets, natural foods stores, and Uwajimaya ( 800-889-1928).

10. 10.

    ****Available at natural foods stores.

11. 11.

    *****Available at Asian markets, natural foods stores, and seaveg.com.