Root Vegetable Miso Stew Recipe

Name: Root Vegetable Miso Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter or coconut oil; 4 large leeks (white part only) or 1 medium yellow onion, coarsely chopped; 4 garlic cloves, minced; 2 tablespoons fresh ginger root, peeled and finely chopped; 1 fennel bulb, cored and coarsely chopped; 1/4 teaspoon red pepper flakes (optional); sea salt; 2 pounds (about 8 cups) assorted root vegetables, (such as winter squash, rutabaga, carrots, sweet potato, celery root, parsnips, turnips) peeled and coarsely chopped; 2 teaspoons fresh thyme or 1 tsp dried thyme; 1 piece of kombu seaweed; 1 bay leaf; 6 cups filtered water; 4 tablespoons (heaping) of mellow miso paste

Servings: persons

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter or coconut oil
4 large leeks (white part only) or 1 medium yellow onion, coarsely chopped
4 garlic cloves, minced
2 tablespoons fresh ginger root, peeled and finely chopped
1 fennel bulb, cored and coarsely chopped
1/4 teaspoon red pepper flakes (optional)
sea salt
2 pounds (about 8 cups) assorted root vegetables, (such as winter squash, rutabaga, carrots, sweet potato, celery root, parsnips, turnips) peeled and coarsely chopped
2 teaspoons fresh thyme or 1 tsp dried thyme
1 piece of kombu seaweed
1 bay leaf
6 cups filtered water
4 tablespoons (heaping) of mellow miso paste

1
n a large pot, heat oil and butter over medium heat. Add leeks or onion, garlic, ginger, fennel, 1/2 tsp sea salt, red pepper flakes if using and stir well. Reduce flame a bit and saute for about 5 minutes or until the leeks or onion soften. Cover, reduce the heat to low, and slowly cook until the mixture is soft and juicy, about 15 to 20 minutes. Check a few times and stir.
2
Add the root vegetables, thyme, bay leaf and kombu - raise heat to high and cook, stirring, for a few minutes. Pour in the filtered water and bring to a boil. Reduce the heat to low and simmer, about 30 minutes, or until the vegetables are tender.
3
In a small bowl mix the miso paste with some of the hot broth to make a slurry. Mix the miso slurry into the soup pot, stirring to combine. Taste, adding a TB more miso or a dash of sea salt to taste. Serve hot with a sprinkle of fresh thyme or parsley leaves on top

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 tablespoons unsalted butter or coconut oil, 4 large leeks (white part only) or 1 medium yellow onion, coarsely chopped, 4 garlic cloves, minced, and more.

Yes, Root Vegetable Miso Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Root Vegetable Miso Stew

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