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.