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

More From Cooking Light

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

Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Asian Root Vegetable Stew Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy