Warm up with a comforting One Pot Vegetable Miso Stew that's packed with flavor and nutrition. This rich miso broth is brimming with fresh vegetables like eggplant, potatoes, and tomatoes, making it a perfect main dish for any time of the year. Whether you're looking for a satisfying meal after a long day or a nourishing dish to support your immune system, this vegan miso soup is your answer. With its variety of ingredients and simple preparation, it's an ideal recipe for first-time cooks or seasoned chefs alike. Enjoy the health benefits of miso while savoring every spoonful of this delicious stew!
Welcome to Make Pure Thy Heart Kitchen, where we share delicious and easy-to-make recipes that will tantalize your taste buds. Today, we bring you a delightful one-pot dish featuring a medley of flavors and textures. This recipe combines the sweetness of onions and tomatoes with the earthiness of eggplant and potatoes, all enhanced by the umami richness of miso and tomato paste. Get ready to fall in love with this comforting and satisfying meal!
Why You'll Love This:
- Convenience: With just one pot, you can create a wholesome and flavorful meal that requires minimal cleanup.
- Bursting with Flavors: The combination of onions, tomatoes, eggplant, potatoes, miso, and tomato paste creates a symphony of flavors that will leave you craving for more.
- Versatility: This dish can be enjoyed as a standalone meal or served as a side dish alongside your favorite protein or grain.
- Nutritious: Packed with vegetables and plant-based ingredients, this recipe offers a healthy and nourishing option for your mealtime.
Ingredients:
- 1 large onion, thinly sliced
- 2 tomatoes, diced
- 1 medium-sized eggplant, cubed
- 2 medium-sized potatoes, peeled and diced
- 2 tablespoons tomato paste
- 2 tablespoons miso paste
- Salt and pepper to taste
- Optional: Fresh herbs (such as basil or parsley) for garnish
Steps:
Heat Olive Oil: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
Sauté Vegetables: Add the thinly sliced onion and cook for about 3-4 minutes until softened. Then, add the diced tomatoes, eggplant, and potatoes. Stir and cook for an additional 5 minutes.
Add Tomato Paste: Mix in the 2 tablespoons of tomato paste, allowing it to coat the vegetables and enhance the flavor profile.
Prepare Broth: Pour in enough vegetable broth to cover the vegetables (about 4 cups). Bring the mixture to a boil over medium-high heat, then reduce to a simmer.
Incorporate Miso: In a small bowl, combine the miso paste with a little hot broth to create a slurry. Add this back into the pot, stirring well to combine.
Simmer: Allow the stew to simmer for about 20-25 minutes until the vegetables are tender. Taste and season with salt and pepper as needed.
Serve: Ladle the stew into bowls and garnish with fresh herbs, green onions, and a sprinkle of sesame seeds. Enjoy your comforting bowl of vegetable miso stew warm!
Variations
- Protein Boost: Add firm tofu or protein-rich edamame to the stew for an extra protein kick.
- Additional Veggies: Include bok choy, shiitake mushrooms, or green beans for added nutrition and flavor.
- Spicy Twist: For some heat, stir in a teaspoon of chili paste or chili oil before serving.
Substitutions
- Miso Paste: If you don’t have red miso, white miso will work as a substitute but may yield a slightly different flavor.
- Vegetable Broth: You can use homemade dashi broth or chicken broth if you’re not keeping it strictly vegan.
- Potatoes: Sweet potatoes can replace regular potatoes for a touch of sweetness.
FAQ
Q: Can I use other vegetables in this stew?
A: Absolutely! This one-pot meal is versatile, so feel free to use any fresh produce you have on hand, such as bell peppers, zucchini, or taro roots.
Q: How do I store leftovers?
A: Store any leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat on the stove with a little hot water or broth to loosen the consistency.
Top Tip
For an extra layer of flavor, drizzle a bit of sesame oil over the stew just before serving. This simple addition enhances the dish with a nutty aroma and richness that complements the miso perfectly.
Hint
To make meal prep easier, chop your vegetables in advance and store them in the fridge. This way, your cooking process will be quick and hassle-free when you’re ready to whip up this comforting miso stew!
Feel free to modify any sections to match your style or add more details! Here are some ideas! Fresh Ginger, Lotus root, wakame seaweed, bean sprouts, Vegan kombu dash, coconut milk, soybean paste,
One Pot Vegetable Miso Stew
Ingredients
- 1 Large large onion, thinly sliced
- 2-4 tomatoes, diced or rough chopped
- 2 eggplants
- 2 potatoes
- 2 tablespoon tomato paste
- 2 tablespoon miso
- 1 Cup Veg stock
- 1 Cup oatmilk or any plant milk
- seasonings
- herbs
Instructions
- Heat a large pot or deep skillet over medium heat and add a drizzle of oil.
- Add the sliced onions to the pot and sauté until they become translucent and slightly caramelized.
- Next, add the diced tomatoes, cubed eggplant, and diced potatoes to the pot. Stir well to combine with the onions.
- In a small bowl, mix together the tomato paste and miso paste until well combined. Add this mixture to the pot and stir it into the vegetables.
- Season with salt and pepper to taste, keeping in mind that miso paste can be salty, so adjust accordingly.
- Reduce the heat to low, cover the pot, and let the mixture simmer for about 25-30 minutes, or until the vegetables are tender and the flavors have melded together.
- Stir occasionally to prevent sticking and ensure even cooking.
- Once cooked, remove from heat and garnish with fresh herbs if desired.
- Serve hot and enjoy the delightful flavors of this one-pot dish.
