Rich, mushroomy-miso broth elevates simple tofu and potatoes to vegan comfort food extraordinaire! | ||
Yield | 4-6 servings | |
Time | an hour | |
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Ingredients |
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Directions |
Whisk arrowroot into broth and set aside. Heat 2 T oil over medium-high heat and sauté mushrooms until browned, 5-7 minutes. Transfer to bowl and set aside. Heat remaining oil, add onion and shallots, and sauté until golden, 5-7 minutes. Add garlic, thyme, and pepper and sauté another 2 minutes. Add broth, wine, miso, and soy sauce and increase heat. Bring to a boil, then reduce to a simmer. Stir in mushrooms, potatoes, and tofu. Cover and simmer for 30 minutes until potatoes are tender. Serve hot. |
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Mushroom Tofu Stew
