Miso Stew

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   1. Cook purple potatoes in 1 tablespoon of oil in 3-quart saucepan over moderate heat till tender and crispy on the outside, about 4-5 minutes. Transfer into bowl and set aside.

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   2. Saute onion in 2 teaspoons of oil in the same 3-quart saucepan over moderate heat. Stir frequently until it begins to brown, about 4 minutes. Add garlic and cook just enough to emit a fragrance, about 30 seconds.

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   3. Add tofu, carrot, shiitakes, kombu and 2 1/2 cups water. Simmer until carrot is tender, about 4 minutes. Turn off heat.

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   4. Put miso in a small bowl and add 1/4 cup (cooled) stew liquid, mixing until miso is more liquid. Stir into stew a little at time, to taste. Note: do not allow the miso to come to a full boil. Adding miso to preparations after they have cooled, preserves the flavor and nutritional value.

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   5. Drain and rinse arame and add to stew along with bok choy, tamari, enoki mushrooms stirring to combine.

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   6. Serve right away. Sprinkle with scallion, dulse flakes and a few slices of purple potato. Note: purple potatoes are naturally purple and contain the same antioxidant that give blueberries their brilliant color.

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