Our bodies are wanting warmer things the colder it gets, and this miso stew will surely give you the comfort and nutrients you’re looking for on these chilly fall days.
This vegan recipe was made with an amazing organic red miso paste by Miso Master. <- Learn more about this yummy paste by clicking the link.
Vegan Miso Stew over Rice Noodles
Hot and rich and made with organic red miso paste.
- 1/2 tbsp sesame oil
- 1 tsp minced ginger
- 2 tsp minced garlic
- 1/4 cup sliced carrots
- 1/4 cup cauliflower florets
- 1/4 cup cooked red kidney beans
- 2 tbsp red miso paste
- 1/2 tbsp miran
- 1.5 cups veggie broth
- 1/4 cup diced firm tofu
- 1 cup cooked rice noodles
Heat the sesame oil in a medium size skillet, then add the ginger and garlic and cook on med/high for about 3 minutes.
Add the veggies, the beans and the miso paste, and cook on med/high for about 5 minutes, stirring occasionally. Then, add the miran, stir, and then add the veggie broth. Bring everything to a boil, then cover and cook on low for about 20 minutes.
Pour over the cooked rice noodles and diced tofu. I topped my bowl with fresh sprouts and seasoned with salt and pepper.
I’m coming down with a cold, so just thinking about eating this makes me feel better. Also, making this meal will give you some seriously good aromatherapy.
Have a great Monday 🙂