Serve 4 to 5
This hearty dish resembles a very thick miso soup prepared with sautéed vegetables.
1 1/2 tablespoons sesame or vegetable oil
3 onions, cut into thin wedges
1/2 carrot, cut into half moons
2 potatoes cut into irregular chunks (1 1/2 cups)
1 1/2 cups sliced (chinese) cabbage or 1 cup thin rounds of diakon
3 cups water of stock
5 1/2 tablespoons brown rice or barley miso
2 tablespoon minced parsley (optional)
Heat a heavy pot or skillet and coat with the oil. Add the four vegetables consecutively, sautéing each for about 1 minute. Add the water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Stir in miso creamed in a little of the hot broth and return just to the boil. For best flavor, allow to cool for 6 to 8 hours. Serve as is or reheated, garnished with the parsley. For added body and protein, substitute for the potatoes 5 to 7 ounces of tofu. Use other seasonal vegetables.