This is one of my all time favorite, quick (30 minutes or less) meals in a pot. Serve with your choice of cooked grain or add a cup of cooked beans to the stew at the end of cooking. Warming, satisfying and yummy!
Stew
½ kabocha squash, seeded, 1 inch thick cubes ( I leave skin on)
1 small onion, halved and thinly slices
6 sprigs fresh thyme, take herbs of 3 sprigs and leave others whole
2 large fresh sage leaves
1 piece kombu, cut into 4 - 2 in thick slices
2 TB wakame seaweed
½ napa cabbage, sliced
4 large fresh shitake mushroom, stemmed, caps left whole
6 coins fresh ginger, sliced
dash sea salt
2 TB mellow miso
2 scallions, white and green, thinly sliced
hot toasted sesame oil
In a medium pot add layer of sliced onion, sprinkle with half fresh thyme, add cubed squash, sprinkle kombu and wakame evenly around, sage, cabbage and mushrooms. Add enough filtered water to cover the squash. Sprinkle with pinch of salt and bring to boil. Turn heat down to simmer and cover, about 20 minutes. Discard thyme sprigs and sage. Turn off heat and stir in miso. Add more if desired. Garnish with scallion if desired and dash of hot toasted sesame oil.
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