Vegan Sumo Stew

Vegan Sumo Stew is a hearty and warming Japanese-inspired dish packed with umami flavors and vibrant vegetables. This nourishing stew is perfect for a cozy dinner, showcasing the rich culinary tradition of Japan in a plant-based form.

Ingredients

• Miso paste - 3 tablespoons
• Vegetable broth - 500 ml
• Firm tofu - 200 grams, cubed
• Carrots - 1 medium, sliced
• Daikon radish - 100 grams, sliced
• Shiitake mushrooms - 100 grams, sliced
• Broccoli - 100 grams, cut into florets
• Green onion - 2 stalks, chopped
• Sesame oil - 1 tablespoon
• Soy sauce - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Napa cabbage - 100 grams, chopped
• Rice (for serving) - 100 grams

Steps

1. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
2. Add the sliced carrots, daikon radish, and shiitake mushrooms to the pot. Sauté for about 5 minutes until they start to soften.
3. Pour in the vegetable broth and bring to a boil. Once boiling, reduce to a simmer.
4. Stir in the miso paste and soy sauce until fully dissolved. Add the cubed tofu, broccoli, and chopped napa cabbage.
5. Simmer for an additional 10 minutes, until the vegetables are tender but still vibrant.
6. Adjust seasoning to taste, and garnish with chopped green onions before serving.
7. Serve hot over cooked rice.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu.
• Contains a variety of vitamins and minerals from fresh vegetables.

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