Asian Root Vegetable Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Kombu, a dried dark seaweed, is available in Asian specialty markets. If you can't find it, add 1/4 teaspoon salt instead. This stew is good served over hot cooked rice. Ingredients:
1 tablespoon vegetable oil |
2 cups chopped onion |
2 pounds extra-firm tofu, drained and cut into 1-inch cubes |
6 cups water |
1 cup (1-inch) cubed peeled daikon radish |
1 cup (1-inch-thick) slices parsnip |
1 cup (1-inch) cubed peeled rutabaga |
1 cup (1-inch-thick) slices carrot |
1/4 cup low-sodium soy sauce |
2 tablespoons mirin (sweet rice wine) |
6 dried shiitake mushrooms (about 1/3 ounce) |
1 (3-inch square) piece kombu seaweed |
6 tablespoons water |
1/4 cup cornstarch |
2 teaspoons dark sesame oil |
1/4 cup chopped green onions |
Directions:
1. 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.
2. Add 6 cups water, daikon, and next 7 ingredients (daikon through kombu); bring to a boil. Cover, reduce heat, and simmer 35 minutes.
3. 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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