Hearty Miso Mushroom Stew

Hearty Miso Mushroom Stew: a warm hug in a bowl! This stew comes together fast and uses up all those good ingredients hanging around your fridge.

Ingredients

• 2 tablespoons sesame oil
• 2 medium carrots
• 2 celery stalks
• 1 medium yellow onion
• 2 cloves garlic
• 1 tablespoon grated fresh ginger
• 450 grams mixed mushrooms (cremini, shiitake, oyster), cleaned and sliced
• 2 liters vegetable broth
• 100 grams miso paste (white or red)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 0.5 teaspoon black pepper
• 2 tablespoons cornstarch
• 400 grams firm tofu, pressed and cut into 1.5 cm cubes
• 4 green onions, thinly sliced
• 2 tablespoons toasted sesame seeds

Instructions

1. Wash 2 medium carrots and 2 celery stalks. Peel the carrots, then cut the carrots and celery into 0.5 cm thick rounds.
2. Peel and finely dice 1 medium yellow onion. Peel and finely chop 2 cloves garlic. Peel and grate 1 tablespoon fresh ginger.
3. Clean 450 grams of mixed mushrooms (cremini, shiitake, oyster) with a damp cloth and slice them.
4. Heat 2 tablespoons sesame oil in a large pot or Dutch oven over medium heat.
5. Add the diced 1 medium yellow onion, sliced 2 medium carrots, and sliced 2 celery stalks to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
6. Add the finely chopped 2 cloves garlic and grated 1 tablespoon fresh ginger to the pot. Cook for 1 minute more until fragrant.
7. Stir in the 450 grams sliced mixed mushrooms. Cook for 5-8 minutes until the mushrooms release their liquid and start to brown.
8. Pour in 2 liters vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.
9. While the stew simmers, in a small bowl, combine 100 grams miso paste, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 0.5 teaspoon black pepper. Whisk until smooth.
10. In a separate small bowl, mix 2 tablespoons cornstarch with 4 tablespoons cold water to create a slurry.
11. Add the miso mixture to the simmering stew and stir until well combined. Then, gradually whisk in the cornstarch slurry until the stew slightly thickens.
12. Add the 400 grams firm tofu cubes to the stew and cook for another 2-3 minutes, just until the tofu is heated through.
13. Ladle the hot miso mushroom stew into serving bowls. Garnish each bowl with 1 thinly sliced green onion and 0.5 tablespoon toasted sesame seeds. Serve immediately.

View the interactive Hearty Miso Mushroom Stew recipe