Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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


Credit: Karry Hosford

Recipe Summary

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


Ingredient Checklist


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.

  • 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; iron 3.6mg; sodium 873mg; calcium 123mg.