When summer rolls around, we crave meals that are light yet satisfying. This Easy Summer One Pot Miso Coconut Stew ticks all the boxes. It’s packed with flavor, easy to make, and requires minimal cleanup. This hearty stew combines the creaminess of coconut milk with the umami richness of miso paste, making it an instant favorite.
Ease of Preparation
- One Pot Meal: Everything is cooked in one pot, reducing the amount of cleanup and making the cooking process straightforward and efficient.
- Simple Ingredients: The recipe uses pantry staples and fresh vegetables that are easy to find and quick to prepare.
- Minimal Steps: With clear, easy-to-follow instructions, even novice cooks can achieve a delicious result without feeling overwhelmed.
Nutritional Profile
- Protein and Fiber: The chickpeas provide a good source of plant-based protein and fiber, essential for muscle repair and digestive health.
- Vitamins and Minerals: The mix of fresh vegetables ensures a good intake of essential vitamins and minerals.
- Healthy Fats: Coconut milk and olive oil offer beneficial fats that support heart health and help keep you full longer.
Key Ingredients
- Miso Paste: Adds a deep umami flavor that enriches the stew, making it taste complex and satisfying.
- Coconut Milk: Provides a creamy texture and a subtle sweetness that balances the savory miso and the acidity of the tomatoes.
- Tinned Tomatoes: Offer a rich, slightly tangy base that complements the other ingredients perfectly.
- Fresh Ginger and Garlic: These aromatics give the stew a fragrant, spicy kick, enhancing the overall flavor profile.
- Fresh Produce & Can of Chickpeas: Feel free to use what you have on hand.
See recipe card for quantities.
Instructions
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Hint: If you find the stew too thick, add a bit more vegetable broth or water until you reach the desired consistency. Conversely, if you prefer it thicker, let it simmer uncovered for a bit longer.
Top Tip
For the best results, don’t rush the cooking process. Letting the stew simmer gently allows the flavors to develop fully, making each spoonful a delight.
Substitutions
- Chickpeas: You can substitute chickpeas with other legumes such as black beans or lentils.
- Miso Paste: Use white or yellow miso paste for a milder flavor if you prefer.
- Soy Sauce: Tamari or coconut aminos are great gluten-free alternatives to soy sauce.
- Coconut Milk: For a lighter version, use light coconut milk or a mix of coconut milk and water.
Variations
Sweet Potatoes: Add diced sweet potatoes for extra sweetness and nutrition. They pair wonderfully with the creamy coconut milk and savory miso paste.
Spice It Up: For those who like it spicy, add a pinch of red pepper flakes or a dash of hot sauce.
Extra Vegetables: Feel free to add other vegetables like bok choy, green beans, or bell peppers for added texture and flavor.
Equipment
- Large Pot: For boiling the spaghetti noodles until al dente.
- Colander: To drain the cooked spaghetti noodles.
- Large Skillet or Pan: For sautéing the zucchini, onions, and sofrito.
- Wooden Spoon or Spatula: For stirring and tossing the ingredients in the skillet.
- Pasta Fork or Tongs: For lifting and serving the cooked spaghetti noodles.
- Measuring Spoons: To accurately measure the ingredients such as sesame oil, miso, tahini, and scallions.
- Serving Plates or Bowls: For plating and serving the finished Vegan Miso Oatmilk Ramen.
- Garlic Press or Microplane Zester: If using fresh garlic or lemon zest, respectively, these tools can help mince or grate them finely.
- Food Processor: If making homemade vegan pesto, a food processor can be handy for blending the ingredients into a smooth sauce.
- Pine Nut Grinder: If using whole pine nuts for garnish, a grinder can help crush them into smaller pieces before sprinkling over the finished dish.
Top Tip
Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
FAQ
Yes, this stew tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days.
Absolutely. Portion it out into freezer-safe containers and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Yes, but keep in mind that red miso is stronger and saltier than white or yellow miso. Adjust the quantity according to your taste preference.
Serve it over a bowl of steamed rice or noodles for a more filling meal. It also pairs well with a side of crusty bread.
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Pairing
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Easy Summer One Pot Miso Coconut Stew
Ingredients
- 1 can chickpeas drained and rinsed
- 2 tablespoons miso paste
- 1 can coconut milk full fat
- 1 can 14 oz tinned tomatoes, whole peeled
- 2 medium zucchinis diced
- 1 large onion chopped
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups vegetable broth or water
- 1 tablespoon soy sauce
- 1 lime juiced
- 2 green onions sliced
- 1 tablespoon sesame oil
- Sesame seeds for garnish
Instructions
- Heat the Oil:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add Garlic and Ginger:
- Stir in the minced garlic and grated ginger. Cook for another 2 minutes until fragrant.
- Add Vegetables:
- Add the diced zucchinis and cook for another 5 minutes, stirring occasionally.
- Incorporate Tomatoes:
- Pour in the can of tinned tomatoes, breaking them up with a spoon. Let it simmer for 5 minutes to meld the flavors.
- Add Chickpeas and Broth:
- Stir in the chickpeas and vegetable broth. Bring the mixture to a gentle simmer.
- Mix in Coconut Milk and Miso:
- Lower the heat to medium-low and stir in the coconut milk and miso paste until fully dissolved. Let it simmer for 10-15 minutes.
- Season:
- Add soy sauce, lime juice, salt, and pepper to taste.
- Final Touches:
- Stir in the sesame oil (optional) and garnish with sliced green onions and sesame seeds before serving.
