Asian Miso-Sesame Soba Stew with Tatsoi

Name: Asian Miso-Sesame Soba Stew with Tatsoi
Yield: 2
Cuisine: Asian
Ingredients: vegetable oil; garlic; ginger; scallions, spring or green onions; mushrooms; carrots; peas, frozen; corn; tofu; water; miso paste; tahini (sesame paste); soba noodles; -; sesame oil

Miso and sesame paste made a delicious base for the stew. Soba noodles and tofu absorbed all the yumminess. Carrots, corn and peas added beautiful color to the stew. Tatsoi could be easily replaced by spinach, kale or Swiss chard. A wholesome and filling Asian style stew.

Yield

2 servings

Prep

15 min

Cook

15 min

Ready

35 min

Ingredients

Amount	Measure	Ingredient	Features
1	tablespoon	vegetable oil such as peanut oil, canola oil
2	cloves	garlic chopped or sliced
1	inch	ginger peeled and chopped	*
2		scallions, spring or green onions sliced	*
1	cup	mushrooms white button or cremini, sliced
1		carrots slice into match sticks	*
1	cup	peas, frozen	*
1	cup	corn fresh or frozen
1	pkg (3 oz)	tofu cut into squares, 2-inch long and 1-inch thick	*
2	cups	water or stock
2	tablespoons	miso paste or more to taste	*
2	tablespoons	tahini (sesame paste) or more to taste
200	grams	soba noodles 2 small bundles	*
4	cups	- tatsoi, or spinach, kake	*
1	teaspoon	sesame oil or to taste

Ingredients

Amount	Measure	Ingredient	Features
15	ml	vegetable oil such as peanut oil, canola oil
2	cloves	garlic chopped or sliced
1	inch	ginger peeled and chopped	*
2	each	scallions, spring or green onions sliced	*
237	ml	mushrooms white button or cremini, sliced
1	each	carrots slice into match sticks	*
237	ml	peas, frozen	*
237	ml	corn fresh or frozen
1	pkg (3 oz)	tofu cut into squares, 2-inch long and 1-inch thick	*
473	ml	water or stock
3E+1	ml	miso paste or more to taste	*
3E+1	ml	tahini (sesame paste) or more to taste
2E+2	grams	soba noodles 2 small bundles	*
946	ml	- tatsoi, or spinach, kake	*
5	ml	sesame oil or to taste

Directions

First, get together these a few ingredients.

Heat the oil in a large pot until hot.

Add the garlic, ginger and scallions, stirring constantly, about 1 minute until very fragrant.

Chop up the garlic, ginger and scallions.

Stir in the mushrooms, and cook for about 5 minutes until soft and some of moisture has been evaporated.

Add the carrots, peas, corn and tofu, and stir well. Pour the water or stock into the pot.

Pour the water or stock into the pot.

Stir in the miso and sesame paste.

Bring to a boil, add the soba noodles and make sure all the noodles are in the stew. Put the lid on, and boil for about 4 minutes until the noodles are cooked.