Quinoa makes this stew a hearty, savory option for dinner. With three different kinds of sea veggies, plus dulse and tofu, this stew is packed with protein, iron, vitamins, and minerals. A great dish before meals or alone.
- 1/3 cup quinoa, rinsed and drained
- 6 cup water, divided
- 1 piece kombu sea vegetable, about 3-inches long
- 2 tablespoon arame sea vegetable
- 2 teaspoon sesame oil
- 1/2 cup diced yellow onion
- 2 cloves garlic, thinly sliced
- 1/2 cup sliced carrot
- 1 rib celery, thinly sliced
- 1/2 cup cubed tofu, rinsed and drained
- 3 fresh shiitake mushroom caps, thinly sliced
- 1 cup thinly sliced boy choy or napa cabbage
- 1 teaspoon naturally brewed soy sauce (Shoyu or gluten-free Tamari)
- 2 tablespoon miso paste (try blonde or chickpea miso in the summer)
- 2 tablespoon sliced scallions
- 1 tablespoon dulse sea vegetable flakes
- Combine the quinoa with 2 cups of water and the kombu in a small saucepan. Cover, set over medium-high heat and bring to a boil. Reduce heat to low and simmer for 20 minutes, or until the quinoa is cooked through.
- While the quinoa is cooking, soak the arame in a bowl with 1 cup of water.
- In a medium saucepan, heat the oil over medium heat. Add the onion and sauté for 5 minutes. Add the garlic, carrots and celery and cook for another 3 minutes.
- Add the tofu, shiitake slices, bok choy and soy sauce and the remaining 3 cups of water. Bring the soup to a boil, lower the heat to medium and simmer for 5 minutes.
- Remove the soup from the heat and scoop out 1 cup of broth into a small mixing bowl. Add the miso paste to the broth and whisk until dissolved.
- Add the miso broth back to the soup and stir well. Serve hot in individual bowls garnished with scallions and dulse flakes.