tofu stew

[onyx]

2 cups soup stock
2 tablespoons soybean paste (miso)
1/2 pack tofu
4 oz beef (optional)
1/2 an onion
3 green peppers (or to your taste)
2 or 3 oak mushrooms (or mushroom of your choice)
1/2 zucchini
1/2 potato
1/3 cup green onion, cut diagonally
1 teaspoon minced garlic
1 tablespoon oil

1.) cut the onion into 1 inch cubes, making about 1/3 cup. cut the mushrooms, zucchini, and potato likewise. remove the seeds from the peppers, and cut into pieces a bit smaller than the onion. slice green onions diagonally.

2.) slice the beef. cut the tofu into cubes about the same size as the other vegetables.

3.) heat a pan. pour in a bit of oil & stir fry the meat with the garlic. when the meat is cooked, add the soybean paste (miso) & fry a bit longer. add the onion, pepper, and soup stock. bring to a boil & skim off the froth. add the other vegetables (except green onions) as well as the tofu. when it comes to a boil again, add the green onions & cover. serve while piping hot!

-- more vegetables can be added for a thicker stew. some others that would be good would be diced eggplant, diced sweet potato, diced japanese pumpkin, diced daikon or korean radish, etc.. any kind of edible root vegetable, tuber or squash would probably be delicious!

this tastes better if it's cooked over a longer period of time.

if it's seasoned to taste from the start, as it cooks, it will become increasingly salty, so you might want to start it on the bland side first.

this stew is also a good way to incorporate more vegetables into your diet. and even though it's tofu stew, you can leave out the tofu if you don't like it & just put a bunch of vegetables. the meat is optional, too.