Hearty Miso Cabbage Stew

Miso Cabbage Stew
Mark Boughton
http://pgoarelish2.files.wordpress.com/2011/01/miso-cabbage-stew-hearty-healthy-asian-relish.jpg?w=98
  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 48 mins

Ingredients

Barbecued Tofu:
7tablespoons oyster sauce
3tablespoons reduced-sodium soy sauce
3tablespoons ketchup
2 1/2tablespoons light brown sugar
2tablespoons minced garlic
1 1/2tablespoons minced fresh ginger
1 1/2tablespoons hot chile paste or 1 tablespoon crushed red pepper flakes
2packages (14-ounce) extra-firm tofu, cut into 1-inch thick slices
Vegetables:
1head napa (Chinese) cabbage, chopped
1tablespoon olive oil
6cloves garlic, sliced
3slices fresh ginger, coarsely chopped
3/4cup rice wine or sake
8cups water
1/4cup light-colored (white) miso paste
3tablespoons reduced-sodium soy sauce

Instructions

  1. To prepare tofu, combine oyster sauce, soy sauce, ketchup, brown sugar, garlic, ginger and chile paste in a large bowl. Add tofu and toss carefully to coat. Cover and let marinate 1 hour at room temperature.
  2. Preheat broiler. Arrange tofu slices on a baking sheet lined with aluminum foil. Broil 8 to 9 minutes on each side, until the edges are brown and slightly crisp. (Or bake in a 425F oven 15 minutes per side.) Dice into 1/2-inch pieces.
  3. To prepare vegetables, rinse cabbage and drain. Cut away core section. Separate leaves and cut into 2-inch squares.
  4. Heat a large pot over medium-high heat. Add olive oil and heat. Drop garlic and ginger into oil; stir briefly. Add cabbage pieces; stir, cover and cook 2 or 3 minutes. Add rice wine; cover and cook 8 to 10 minutes. Add water. Cover and bring to a boil. Reduce heat to low; simmer, uncovered, 15 to 20 minutes. Add tofu; stir and cook 5 minutes.
  5. Put miso paste in a small bowl. Slowly add 1/2 to 3/4 cup cooking liquid, stirring until smooth.
  6. Add miso mixture and soy sauce to stew; stir well. Serves 6.

Recipe adapted with permission from Nina Simonds’ Spices of Life (Alfred A. Knopf, 2005).

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 270
  • Fat 10g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 3.5g
  • Cholesterol 0mg
  • Sodium 1800mg
  • Potassium 130mg
  • Carbohydrate 26g
  • Fiber 4g
  • Sugars 12g
  • Protein 17g
  • Trans Fat 0g
  • Vitamin A 30%
  • Vitamin C 50%
  • Calcium 20%
  • Iron 15%
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