ENTREE
Spring Vegetable Ragout With Miso
Steve’s tip: You can make this light and colorful stew without the tofu, if you prefer. It is a filling main dish when added. Always add the miso last in any recipe because it contains live enzymes, which are destroyed when cooked. There are several quality vegetable broths available. I use the boxes of roasted vegetable broth. I find this broth is rich tasting and adds a delicate, sweet flavor to this dish.
1 medium tomato, chopped
1/2 cup chopped scallions
1 cup fresh peas or frozen peas, thawed
1 cup sliced snow peas
1 cup green beans, cut into 1-inch lengths
2 cups chopped Swiss chard or spinach
1 cup whole basil leaves
2 cloves garlic, minced
1 pound firm tofu, diced into small cubes
6 cups vegetable broth
2 tablespoons white miso
Place the tomatoes, scallions, peas, green beans, Swiss chard, basil, garlic and tofu in a large bowl.
Bring the broth to a boil in a large saucepan. Remove from the heat. Add the vegetable mixture to the broth. Place the miso in a small bowl and add 1/2 cup the hot broth from the pot to the miso to dilute before returning the mixture to the stew in the pot. Serve immediately. Makes 4 servings.
Per serving (with tofu): 200 calories, 19 percent calories from fat, 4 grams total fat, .11 gram saturated fat, no cholesterol, 28 grams carbohydrates, 9 grams total fiber, 8 grams total sugars, 19 grams net carbs, 13 grams protein, 1808 milligrams sodium.
Per serving (without tofu): 105 calories, less than 5 percent calories from fat, trace of fat, .1 gram saturated fat, no cholesterol, 20 grams carbohydrates, 5 grams total fiber, 8 grams total sugars, 15 grams net carbs, 5 grams protein, 1754 milligrams sodium.
