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.

Recipe by Cooking Light December 2002

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Karry Hosford

Recipe Summary

Yield:
5 servings (serving size: about 2 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Add 6 cups water, daikon, and next 7 ingredients (daikon through kombu); bring to a boil. Cover, reduce heat, and simmer 35 minutes.

  • 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.

Nutrition Facts

276 calories; calories from fat 28%; fat 8.5g; saturated fat 1.2g; mono fat 2.1g; poly fat 4.5g; protein 16.5g; carbohydrates 33.5g; fiber 5.1g; cholesterolmg; iron 3.6mg; sodium 873mg; calcium 123mg.