Misoadzukistew Recipes

MISO STEW

Steps:

• Soak arame in 1 cup filtered water in a small bowl and set aside.
• Wash quinoa in 3 changes of cold water in a bowl, draining quinoa in a sieve each time, then put quinoa in a 2- to 3-quart saucepan with kombu and 1 cup filtered water. Simmer, uncovered, until quinoa is just tender, about 20 minutes. Drain in a sieve.
• About 10 minutes before quinoa is done, cook onion in oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring frequently, until it begins to brown, about 5 minutes, then add garlic and cook, stirring, 30 seconds.
• Add tofu, carrot, shiitakes, and remaining 2 1/2 cups filtered water and simmer, covered, until carrot is just tender, about 5 minutes. Remove kombu from quinoa and discard. Stir quinoa into stew, then remove from heat.
• Put miso in a small bowl and add 1/4 cup stew liquid, whisking until miso is incorporated, then stir mixture into stew. Drain and rinse arame and add to stew along with bok choy and tamari, stirring to combine.
• Divide stew between 2 bowls and sprinkle with scallion and dulse flakes.
• *Available at Asian markets, natural foods stores, and edenfoods.com.
• **Available at specialty foods shops, natural foods stores, and ethnicgrocer.com.
• ***Available at Asian markets, natural foods stores, and Uwajimaya ( 800-889-1928).
• ****Available at natural foods stores.
• *****Available at Asian markets, natural foods stores, and seaveg.com.

CREAMY MISO-MUSHROOM STEW

Steps:

• Melt butter in saute pan over medium heat. Add some portobello and shimeji mushrooms, leaving space in between; you will need to work in batches. Cook mushrooms until browned, 5 to 10 minutes per batch.
• Return all mushrooms to the pan and add shallots; saute for 1 minute. Add miso paste, oyster sauce, and a little bit of milk, stirring to incorporate. Add remaining milk.
• Mix flour and 1/4 cup water in a saucepan over medium heat. Stir to create a smooth slurry. Slowly add remaining water, whisking to ensure there are no lumps.
• Carefully transfer the mushroom mixture to the flour-water mixture. Stir to combine. Serve immediately.

MISO-BUTTERED SUCCOTASH

Steps:

• In a large skillet, heat oil over medium-high heat. Add red onion; cook and stir until crisp-tender, about 2-3 minutes. Add corn, edamame and red pepper. Cook until vegetables reach desired tenderness, 4-6 minutes longer., In a small bowl, mix butter and miso paste until combined; stir into pan until melted. Sprinkle with green onions and pepper before serving.

HOMEMADE METTWURST

Steps:

• Mix all the ingredients together well and grind finely through a meat grinder.
• Knead the mixture for 5 minutes.
• Stuff the mixture into natural skins, naturine skins or silk skins.
• Thin sausages need 7 days at lukewarm room temperature to dry properly and thick sausages up to 14 days.
• Too much heat in the first 3 days can lead to fermentation.
• Either smoke twice or eat as is.