Vegetable Miso Stew Recipe

Name: Vegetable Miso Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces noodles sweet potatoes noodles or soba noodles; 1/2 teaspoon sesame oil; 1/2 tablespoon vegetable oil; 2 cloves garlic minced, or to taste; 1/2 inch ginger peeled and freshly minced; 1 each scallions, spring or green onions sliced, plus extra for serving; 1 small carrots peeled and cut into small cubes; 1 each celery sliced; 3 each mushrooms button or cremini, sliced; 1/2 each sweet potatoes, or yams peeled and cut into 1/2-inch cubes; 1/2 cup tofu cut into 1/2-inch cubes; 4 cups water; 2 tablespoons miso paste soy bean paste, or to taste; 1 cup broccoli florets cut into bite size; 2 small bok choy well washed and separated; 1 teaspoon rice vinegar or to taste; 2 tablespoons cilantro freshly chopped

Servings: persons

4 ounces noodles sweet potatoes noodles or soba noodles
1/2 teaspoon sesame oil
1/2 tablespoon vegetable oil
2 cloves garlic minced, or to taste
1/2 inch ginger peeled and freshly minced
1 each scallions, spring or green onions sliced, plus extra for serving
1 small carrots peeled and cut into small cubes
1 each celery sliced
3 each mushrooms button or cremini, sliced
1/2 each sweet potatoes, or yams peeled and cut into 1/2-inch cubes
1/2 cup tofu cut into 1/2-inch cubes
4 cups water
2 tablespoons miso paste soy bean paste, or to taste
1 cup broccoli florets cut into bite size
2 small bok choy well washed and separated
1 teaspoon rice vinegar or to taste
2 tablespoons cilantro freshly chopped

1
Soak the sweet potato noodles in the boiling water for about 12 minutes until the noodles are tender.
2
Toss the noodles with sesame oil and set aside.
3
Meanwhile heat the vegetable oil in a large saucepan over medium-high heat until hot.
4
Add the garlic, ginger and scallions, stirring constantly, and cook 40 seconds until the smell is very aromatic.
5
Stir in the carrots, celery, mushrooms, sweet potatoes, and tofu, and cook for about 3 minutes.
6
Pour the water into the pot along with miso paste.
7
Bring to a boil over high heat, reduce the heat to medium-low or low to maintain a gentle simmer for about 12 minutes until the sweet potatoes are almost soft.
8
Add the broccoli and bok choy, and cook for another 2 minutes or so until both of these two veggies are tender.
9
Remove from the heat and stir in rice vinegar.
10
Place equal amount of noodles in each bowl, and spoon the miso stew over the noodles.
11
Top with cilantro and scallions.
12
Serve warm.

128

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 4 ounces noodles sweet potatoes noodles or soba noodles, 1/2 teaspoon sesame oil, 1/2 tablespoon vegetable oil, 2 cloves garlic minced, or to taste, and more.

Yes, 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.

That's it — enjoy your meal!

Vegetable Miso Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions