- 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
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.
5 servings (about 2 and 1/3 cups), Calories 276
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.