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Some of the healthiest and oldest living people on the planet eat a diet that is rich in green-leafy vegetables and plant-based protein. One common dish in the Okinawan diet is a miso stew made with vegetables and tofu.
Aging doesn’t have to bite.
Love what you eat.
Love how you age.
Here is a delicious, easy to make, belly-warming stew that will fill you with nutrients that will keep you going longer. Aging doesn’t have to bite. Love what you eat. Love how you age.
Miso Stew Ingredients
½ medium onion, finely chopped
2 cloves garlic, minced
2 tbsp extra virgin olive oil
1 pkg of firm organic, non-GMO tofu, cubed
1 organic carrot, chopped finely
10 shiitake mushrooms, sliced with stems removed
4 ½ cups water
2-3 pieces of kombu or nori (seaweed)
3 tbsp white miso
2 cups organic baby bok choy, chopped
1 tsp tamari (similar to soy sauce)
1 organic green onion/scallion, chopped
1 pkg of thai rice or udon noodles
Makes 4 servings. In a large heavy bottom saucepan, lightly sauté oil, onions and garlic for about 5 minutes, stirring frequently. Add in tofu, carrots and mushrooms and sauté for about 4 to 5 minutes, stirring frequently. Add in water and kombu. Let simmer lightly for 5 minutes. In the meantime, heat a pot of water. Once boiling, add in noodles and cook as per package. In a small bowl, combine miso and ¼ cup of stew liquid. Whisk the miso until it is incorporated in the liquid. Add miso liquid back to stew. Add bok choy and tamari to stew. Remove stew from heat. Pour stew into bowls, add noodles and top with green onions. Enjoy!
Excerpt From: Allison Tannis. “Aging Bites.” iBooks.