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


Step 1

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.

Step 2

While the quinoa is cooking, soak the arame in a bowl with 1 cup of water.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Add the miso broth back to the soup and stir well. Serve hot in individual bowls garnished with scallions and dulse flakes.