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Description
John Notz is Hodo Soy co-founder. And this is his signature miso stew recipe that will turn anyone on to yuba…
“I like “one pot” recipes. That means minimal dishwashing. I also don’t measure ingredients very accurately. That means you should use your own judgement with the ingredient quantities here. For this dish, I turn the basic miso soup into a hearty meal, filling it with vegetables. I also add Hodo’s fresh yuba in place of the more traditional silken tofu.” – John “I like “one pot” recipes. That means minimal dishwashing. I also don’t measure ingredients very accurately. That means you should use your own judgement with the ingredient quantities here. For this dish, I turn the basic miso soup into a hearty meal, filling it with vegetables. I also add Hodo’s fresh yuba in place of the more traditional silken tofu.” – John Notz
Ingredients
- 2 cups vegetables ((my favorites in this are shiitake mushrooms, napa cabbage, baby carrots, and white onions) cut into 1/2 inch to 1 inch pieces)
- 2 Tbsp. miso ((found in refrigerated section of health stores and Japanese grocery stores))
- 2 sheets Hodo Soy Yuba (fresh, from Hodo, cut into strips 1 inch wide and 6 inches long)
Directions
- Boil 4 cups of water in a soup pot.
- Add vegetables and cook for 5 minutes or until vegetables are desired softness.
- Lower to medium heat.
Notes
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