Spring Vegetable Ragout With Miso

Kitchen Tested
  • Yield 4 servings

Tender pea pods and Swiss chard make this an early spring must.


1 medium tomato, chopped
1/2 cup chopped scallions
1 cup fresh peas or frozen peas, thawed
1 cup sliced snow peas
2 cups green beans, cut into 1-inch lengths
2 cups chopped Swiss chard or spinach
1 cup whole basil leaves
2 cloves garlic, minced
1 pound firm tofu, diced into small cubes
6 cups vegetable broth
2 tablespoons white miso


  1. Place the tomatoes, scallions, peas, green beans, Swiss chard, basil, garlic and tofu in a large bowl.
  2. Bring the broth to a boil in a large saucepan. Remove from the heat. Add the vegetable mixture to the broth. Place the miso in a small bowl and add 1/2 cup the hot broth from the pot to the miso to dilute before returning the mixture to the stew in the pot. Serve immediately.  



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