Nimiso Red Miso Vegetable Stew

Name: Nimiso Red Miso Vegetable Stew
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: daikon 200 g; carrot 150 g; burdock root 150 g; taro 180 g; Japanese leek 100 g; konnyaku 125 g; fried tofu sheet 1 sheet; red soybean miso 100 g; sugar 48 g; mirin 60 ml; kombu bonito stock 600 ml; shichimi chile blend 2 g

Quick answer

Total time: 75 min
Level: Medium
Servings: 4 servings
Ingredients: 12

About this dish

Red soybean miso, aged from a soybean koji, gives this Aichi stew a dark broth with deep savoriness, a little acidity, and a faint astringency.

Also called misoni, it grew out of the soybean miso tradition best known through Hatcho miso. Every household loads the pot with daikon, carrot, burdock, taro, konnyaku, and fried tofu, but some keep plenty of broth and eat it like a hot pot while others cook it down to a thicker simmer.

Ingredients

servings

IngredientAmount

fried tofu sheet1 sheet

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Instructions

5 steps

1

Cut 200g daikon, 150g carrot, and 180g peeled taro into bite-size irregular pieces.

Cut 150g burdock similarly, blanch 2 minutes, and drain. Slice 100g leek diagonally 1cm wide.
2

Tear 125g konnyaku into bite-size pieces with a spoon and blanch 2 minutes.

Blanch 1 tofu sheet in fresh boiling water for 30 seconds to remove oil and cut 1.5cm wide.
3

Mix 100g red miso, 48g sugar, and 60ml mirin smoothly with 100ml of the stock.

Put the remaining 500ml stock, all vegetables except leek, konnyaku, and tofu in a large pot and bring to a boil.
4

Skim after boiling and add the miso mixture.

Fit a paper drop lid and simmer 30 minutes, shaking the pan every 10 minutes to prevent sticking. Confirm a skewer enters taro and daikon easily.
5

Add leek and simmer 3 minutes more to retain its aroma, then divide among 4 bowls.

Serve 2g shichimi separately for diners to sprinkle lightly.