Hearty Miso Stew with Yuba
Yields: 4 Servings
From The Hodo Kitchen
John Notz is Hodo’s co-founder and this is his signature miso stew recipe that will turn anyone on to yuba.
“I like “one pot” recipes. That means minimal dishwashing. I also don’t measure ingredients very accurately. That means you should use your own judgement with the ingredient quantities here. For this dish, I turn the basic miso soup into a hearty meal, filling it with vegetables. I also add Hodo’s fresh yuba in place of the more traditional silken tofu.” – John Notz
Ingredients
1 (5oz) Hodo Yuba Sheets, cut into strips 1 inch wide and 6 inches long Locate Product
2 cup vegetables cut into 1/2 inch to 1 inch pieces (my favorites in this are shiitake mushrooms, napa cabbage, baby carrots, and white onions)
2 tbsp miso paste (found in refrigerated section of health stores and Japanese grocery stores)
Instructions
Boil 4 cups of water in a soup pot. Add vegetables and cook for 5 minutes or until vegetables are desired softness. Lower to medium heat.
Remove 1/4 cup of water from the pot, scooped out with a small bowl. Add miso paste to the small bowl. Use a spoon to smooth out the paste until the paste has dissolved into the water.
Stir in miso paste mixture to soup pot. Taste the broth and add more miso paste if desired (using above technique to dissolve).
Stir in yuba strips to soup pot.
Serve in a big bowl or, to really minimize dish-washing, eat straight out of the soup pot.
