Korean-Style Miso Tofu & Edamame Stew
A savory, gently spicy miso broth with pressed tofu, edamame, zucchini and shiitake mushrooms, brightened with a splash of rice vinegar and ladled over rice.
15m prep · 35m cook · 4 servingsGluten-Free
Ingredients
- 21 oz Firm Tofu
- 2 cups Edamame
- 1 whole Zucchini
- 8 oz Shiitake Mushroom
- 3 tbsp Miso Paste
- 1 tbsp Gochugaru
- 3 cloves Garlic
- 3 stalks Green Onion
- 3 cups Vegetable Broth
- 1 tbsp Sesame Oil
- 1 tbsp Rice Vinegar
- Salt
- Black Pepper
- 1 ½ cups White Rice
- 2 ¼ cups Water
Instructions
Estimated nutrition (per serving)
Calories520 kcal
Protein25g
Carbs78g
Fat14g
Fiber7g
Sodium815mg
Sugar4g