Asian Root Vegetable Stew

After several posts for breads and desserts, it felt like time to make something super healthy.  This stew is loaded with tofu and veggies. 

Ingredients:

• 1 tablespoon canola oil
• 2 cups chopped onion
• 2 (1-pound) packages extra-firm tofu
• 6 cups water
• 1 cup (1-inch) peeled and cubed daikon radish
• 1 cup (1-inch thick) sliced parsnip
• 1 cup (1-inch) peeled and cubed rutabaga
• 1 cup (1-inch thick) sliced carrot
• 1/4 cup low-sodium soy sauce
• 2 tablespoons mirin
• 6 dried shiitake mushrooms (about 1/3 ounce)
• 1 (3-inch) piece kombu seaweed*
• 6 tablespoons water
• 1/4 cup cornstarch
• 2 teaspoons dark sesame oil
• 1/4 cup chopped green onions

1. Heat the canola oil in a Dutch oven over medium heat.  Add the onion; cook for 5 minutes, stirring occasionally.  Drain the tofu and cut into 1-inch cubes.  Add to the pan and cook for 5 minutes, stirring frequently.

2. Add 6 cups water, the daikon radish, parsnip, rutabaga, carrot, soy sauce, mirin, shiitake mushrooms, and kombu.  Bring to a boil.  Cover, reduce heat and simmer for 35 minutes.

3. In a small bowl, whisk together 6 tablespoons water with the cornstarch.  Add the cornstarch mixture to the stew and return to a boil.  Cook for a final 2 minutes, stirring constantly.  Discard the kombu.

4. Stir in the sesame oil, and sprinkle with the green onions.  Ladle the soup into bowls, or serve directly over hot cooked rice.

*If you can't find kombu, substitute 1/4 teaspoon salt to impart sea-salty flavor into the broth.  But don't forget that seaweed is a wonderfully nutritious food to keep around in your pantry, whether for this stew or in general; it's loaded with Vitamins A, E, C, and iodine, to name a few. 

Nutrition Info:
5 servings (about 2 and 1/3 cups), Calories 276

Tasting Notes:
Every little bit of root veggie in this soup was delicious - especially the rutabaga, one of my personal favorites.  I was surprised to find the broth a touch bland, and might go ahead and add a pinch of salt alongside the kombu.  That said, this stew is a super bowl of winter comfort; one bite and I felt like it could cure just about any winter ills.  The tofu was a touch disappointing - very soft and spongy after all that time simmering.  I would saute it in a skillet so that it was crispy on all sides, and add to the stew just before serving.  I would also use half as much tofu and make up the difference with more shiitakes.  I enjoyed the stew both by itself and over rice - the former perfect for lunch, the latter making it a full dinner.

Rating:
3