This veggie miso coconut stew is flexible, you can make anything with this one as long as you have miso and Coconut milkThank you for reading this post, don't forget to subscribe!
Miso & Coconut
Miso and coconut milk are two ingredients that can be used together to create a delicious and nutritious dish. Miso is a traditional Japanese seasoning made from fermented soybeans, and it has a rich, savory flavor that adds depth to dishes. Coconut milk, on the other hand, is a creamy and slightly sweet liquid made from the flesh of coconuts, and it is commonly used in Southeast Asian cuisine.
When combined, miso and coconut milk create a flavorful and creamy sauce that can be used in a variety of dishes. One popular recipe is miso coconut soup, which typically includes vegetables such as mushrooms, bok choy, and carrots, as well as protein such as tofu or chicken. The miso and coconut milk are combined with vegetable broth and simmered with the vegetables and protein until everything is cooked through and the flavors have melded together.
Another way to use miso and coconut milk together is in a stir-fry sauce. Simply whisk together miso, coconut milk, soy sauce, and a bit of honey or brown sugar, and use it to coat your stir-fry ingredients. This sauce adds a rich and savory flavor to the dish, and the coconut milk helps to create a creamy texture.
Miso and coconut milk can also be used together in marinades for meat or tofu. Simply whisk together miso, coconut milk, soy sauce, and any other desired seasonings, and use it to marinate your protein for a few hours before cooking. This will infuse the protein with flavor and help to tenderize it.
In conclusion, miso and coconut milk are two ingredients that can be used together to create a variety of delicious and nutritious dishes. Whether you use them in soups, stir-fries, or marinades, the combination of miso’s savory flavor and coconut milk’s creaminess is sure to add depth and richness to your cooking.
Kale, Eggplant & Peppers
Kale, eggplant, and peppers are three ingredients that can be combined to create a delicious and nutritious dish. Kale is a leafy green vegetable that is packed with vitamins and minerals, while eggplant and peppers are both low-calorie vegetables that are high in fiber and antioxidants.
To make a kale, eggplant, and pepper dish, start by washing and chopping the kale into bite-sized pieces. Next, slice the eggplant and peppers into thin strips. Heat some olive oil in a large skillet over medium-high heat, and add the eggplant and peppers. Cook for a few minutes until they start to soften, then add the kale to the skillet. Cook for a few more minutes until the kale is wilted and everything is cooked through.
To add some flavor to the dish, you can season it with salt, pepper, and any other desired seasonings. You can also add some garlic or onion for extra flavor. If you want to make the dish more filling, you can add some cooked quinoa or brown rice to the skillet.
How to cook
Miso coconut with kale, eggplant, and peppers is a flavorful and nutritious dish that combines the rich umami flavor of miso with the creamy sweetness of coconut milk, along with the health benefits of kale, eggplant, and peppers.
To make this dish, start by washing and chopping the kale into bite-sized pieces. Next, slice the eggplant and peppers into thin strips. Heat some olive oil in a large skillet over medium-high heat, and add the eggplant and peppers. Cook for a few minutes until they start to soften, then add the kale to the skillet. Cook for a few more minutes until the kale is wilted and everything is cooked through.
In a separate bowl, whisk together some miso paste, coconut milk, and a bit of honey or brown sugar. Pour the miso coconut sauce over the vegetables in the skillet, and stir to coat everything evenly. Cook for a few more minutes until the sauce has thickened and the flavors have melded together.
To serve, you can garnish the dish with some chopped fresh herbs, such as cilantro or parsley. You can also serve it over a bed of cooked quinoa or brown rice for a more filling meal.
This dish is not only delicious, but it is also packed with nutrients. Kale is a great source of vitamins A, C, and K, as well as calcium and iron. Eggplant and peppers are both high in fiber and antioxidants, which can help to reduce inflammation and improve overall health. The miso and coconut milk add a rich and savory flavor to the dish, making it a satisfying and comforting meal.
In conclusion, miso coconut with kale, eggplant, and peppers is a flavorful and nutritious dish that is easy to make and perfect for a healthy weeknight dinner.
Veggies in Coconut Miso
- 1 Handful kale
- 1 Piece eggplant
- 1 Piece onion
- 1 Piece pepper
- 3 tablespoon miso
- 1 Can coconut milk
- 1 Cup veg stock
- seasoning of choice
- Soak eggplant in brine, after 10 mins, rinse and pat dry.
- Saute aromatics till fragrant & translucent. Season as you go, add all cut up veggies and keep stirring till veggies wilt for a little bit.
- Deglaze with wine or vinegar, (optional) add veggie stock. Add in whisked coconut milk & miso mixture.
- Turn down heat to simmer and wait around 5 mins or up until it is fully cooked.
- Season it up to perfection, maybe some premium soy, amino, sesame oil, chilli garlic? Serve with rice noodle or salad. Garnish with any herb you got on hand and enjoy.