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1
Soak
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2
in 1 cup filtered water in a small bowl and set aside.
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3
Wash quinoa in 3 changes of cold water in a bowl, draining quinoa in a sieve each time, then put quinoa in a 2- to 3-quart saucepan with
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4
and 1 cup filtered water. Simmer, uncovered, until quinoa is just tender, about 20 minutes. Drain in a sieve.
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5
About 10 minutes before quinoa is done, cook onion in oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring frequently, until it begins to brown, about 5 minutes, then add garlic and cook, stirring, 30 seconds.
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6
Add tofu, carrot, shiitakes, and remaining 2 1/2 cups filtered water and simmer, covered, until carrot is just tender, about 5 minutes. Remove
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7
from quinoa and discard. Stir quinoa into stew, then remove from heat.
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8
Put miso in a small bowl and add 1/4 cup stew liquid, whisking until miso is incorporated, then stir mixture into stew. Drain and rinse
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9
and add to stew along with bok choy and tamari, stirring to combine.
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10
Divide stew between 2 bowls and sprinkle with scallion and dulse flakes.
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11
*Available at Asian markets, natural foods stores, and edenfoods.com.
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12
**Available at specialty foods shops, natural foods stores, and ethnicgrocer.com.
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13
***Available at Asian markets, natural foods stores, and Uwajimaya ( 800-889-1928).
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14
****Available at natural foods stores.
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15
*****Available at Asian markets, natural foods stores, and seaveg.com.
