Asian Root Vegetable Stew Recipe #378437
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1¼ hours | 25 min prep
SERVES 5
- 1 tablespoon vegetable oil
- 2 cups onions, chopped
- 2 lbs firm tofu, extra firm, drained, cut into 1-inch cubes
- 6 cups water
- 1 cup daikon radish, 1-inch cubed, peeled
- 1 cup parsnip, 1-inch slices
- 1 cup rutabaga, 1-inch cubed, peeled
- 1 cup carrot, 1-inch slices
- 1/4 cup low sodium soy sauce
- 2 tablespoons mirin
- 6 shiitake mushrooms, dried
- 1 kombu seaweed, 3-inch square
- 6 tablespoons water
- 1/4 cup cornstarch
- 2 teaspoons dark sesame oil
- 1/4 cup green onion, chopped
- Heat vegetable oil in a Dutch oven over medium heat. Add 2 cups onion, and cook 5 minutes, stirring occasionally. Add tofu cook 5 minutes or until golden brown, stirring frequently.
- Add 6 cups water, daikon, and next 7 ingredients (daikon through kombu); bring to a boil. Cover, reduce heat, and simmer 35 minutes.
- Combine 6 tablespoons water and cornstarch, stirring with a whisk. Stir cornstarch mixture into stew; bring to a boil. Cook for 2 minutes, stirring constantly. Discard kombu. Stir in sesame oil; sprinkle with green onions.
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5 stars