Tofu miso stew from The Tassajara Recipe Book by Edward Espe Brown

  • scallions
  • soy sauce
  • carrots
  • celery
  • cilantro
  • garlic
  • fresh ginger
  • onions
  • Swiss chard
  • turnips
  • dark sesame oil
  • gobo
  • mushrooms
  • yams
  • potatoes
  • barley flour
  • red miso
  • dried shiitake mushrooms
  • kombu
  • lentil sprouts
  • tamari
  • tofu
  • Szechuan pepper

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ellabee on November 20, 2013

    p.150, Oriental stock sub-recipe p.67. Despite its name, this recipe doesn't contain tofu, but I added small cubes of extra-firm tofu that marinated in some of the red miso-broth mixture (late in the stewing process, just to heat through). Also subbed bok choy for lack of some of the listed veg, and the green helped perk up the look of the stew. Halved, roughly, for the two of us, and had a bit left over.

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