1 sm Kabocha or
- other winter squash;
- peeled, seeded, diced
2 md Burdock roots;
- trimmed, well scrubbed,
- thinly sliced
1 1/2 c Carrots; diagonally sliced
2 sm Onion; chopped
2 1/2 c Vegetable broth
1 tb Barley miso paste
1 tb Low-sodium tamari
2 c Napa cabbage; chopped
4 Fresh shiitake mushrooms;
- stems removed &
- caps sliced
2 ts Toasted sesame oil
Place the squash, burdock, carrots, onion, and broth in a large
saucepan and bring to a boil over medium-high heat. Reduce the heat
to low, cover, and simmer until the vegetables begin to soften, about
20 minutes.
Remove about 1/4 cup of the hot broth and place it in a small bowl.
Add the miso and tamari to the bowl and blend well, then stir the
mixture back into the pot. Add the cabbage and mushrooms and simmer
until the vegetables are tender, about 15 minutes. As with all misos,
don't let the stew boil after the miso is added, or all of its
beneficial enzymes will be destroyed.
Just before serving, drizzle the sesame oil into the stew. Taste and
adjust the seasonings, then serve hot.
