Asian Root Vegetable Stew

Photo: Karry Hosford

Kombu, a dried dark seaweed, is available in Asian specialty markets. If you can't find it, add 1/4 teaspoon salt instead. This stew is good served over hot cooked rice.

Yield: 5 servings (serving size: about 2 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 276
  • Calories from fat: 28%
  • Fat: 8.5g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 4.5g
  • Protein: 16.5g
  • Carbohydrate: 33.5g
  • Fiber: 5.1g
  • Cholesterol: 0.0mg
  • Iron: 3.6mg
  • Sodium: 873mg
  • Calcium: 123mg


  • 1 tablespoon vegetable oil
  • 2 cups chopped onion
  • 2 pounds extra-firm tofu, drained and cut into 1-inch cubes
  • 6 cups water
  • 1 cup (1-inch) cubed peeled daikon radish
  • 1 cup (1-inch-thick) slices parsnip
  • 1 cup (1-inch) cubed peeled rutabaga
  • 1 cup (1-inch-thick) slices carrot
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons mirin (sweet rice wine)
  • 6 dried shiitake mushrooms (about 1/3 ounce)
  • 1 (3-inch square) piece kombu seaweed
  • 6 tablespoons water
  • 1/4 cup cornstarch
  • 2 teaspoons dark sesame oil
  • 1/4 cup chopped green onions


  1. Heat vegetable oil in a Dutch oven over medium heat. Add 2 cups onion, and cook 5 minutes, stirring occasionally. Add tofu; cook 5 minutes or until golden brown, stirring frequently.
  2. Add 6 cups water, daikon, and next 7 ingredients (daikon through kombu); bring to a boil. Cover, reduce heat, and simmer 35 minutes.
  3. Combine 6 tablespoons water and cornstarch, stirring with a whisk. Stir cornstarch mixture into stew; bring to a boil. Cook for 2 minutes, stirring constantly. Discard kombu. Stir in sesame oil; sprinkle with green onions.
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