Hearty Miso Stew with Yuba

John Notz is Hodo co-founder. And this is his signature miso stew recipe that will turn anyone on to yuba.

“I like “one pot” recipes. That means minimal dishwashing. I also don’t measure ingredients very accurately. That means you should use your own judgement with the ingredient quantities here. For this dish, I turn the basic miso soup into a hearty meal, filling it with vegetables. I also add Hodo’s fresh yuba in place of the more traditional silken tofu.” – John Notz

– 2 cups vegetables (my favorites in this are shiitake mushrooms, napa cabbage, baby carrots, and white onions) cut into 1/2 inch to 1 inch pieces
– 2 tbs. miso paste (found in refrigerated section of health stores and Japanese grocery stores)
– 2 sheets fresh yuba from Hodo, cut into strips 1 inch wide and 6 inches long

– Boil 4 cups of water in a soup pot.
– Add vegetables and cook for 5 minutes or until vegetables are desired softness.
– Lower to medium heat.
– Remove 1/4 cup of water from the pot, scooped out with a small bowl.
– Add miso paste to the small bowl. Use a spoon to smooth out the paste until the paste has dissolved into the water.
– Stir in miso paste mixture to soup pot. Taste the broth and add more miso paste if desired (using above technique to dissolve).
– Stir in yuba strips to soup pot.
– Serve in a big bowl or to really minimize dishwashing, eat straight out of the soup pot.

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