Shiitake Mushroom and Potato Miso Stew

recipe image

Describe by Christine Leong
  • Serves
Creator Notes

This straight forward vegetarian stew recipe is in accordance to a Malaysian Nyonya dish called pongteh. It always requires fermented soybean sauce (taucheo) however I utilize miso paste as an alternate because of that is something we’re extra liable to possess readily on hand. Every time a Southeast Asian recipe requires a fermented soy ingredient love taucheo or fermented bean curd and I rep no longer possess any, my smarty pants trick is to replace it with miso paste. It indubitably works deliciously! —Christine Leong


  • 1 tablespoon

    white miso paste

  • 1 tablespoon

    mild soy sauce

  • 1 teaspoon

    sad soy sauce

  • 2 tablespoons

    coconut sugar

  • 1 tablespoon

    vegetable oil

  • 5

    garlic cloves, minced

  • 1

    shallot, minced

  • 700 grams

    potatoes, cubed

  • 150 grams

    carrots, cubed

  • 10

    dried shiitake mushrooms, soaked in water for no longer no longer as much as 2 hours and halved

  • 2 cups


  • 1

    shrimp bunch cilantro, chopped, for garnish

  1. In a shrimp bowl, mix miso paste, mild soy sauce, sad soy sauce, and sugar with some water. Plot the aggregate aside.
  2. In a medium saucepan, warmth the oil over medium warmth and saute garlic and shallot until they’re soft and fragrant.
  3. Add potatoes, carrots, mushrooms, the sauce combination, and the water. Bring to a boil, then lower warmth to a simmer.
  4. Cowl and cook dinner for 30 to 40 minutes, or until the potatoes are fork soft.
  5. The liquid will cook dinner down and the starch from the potatoes will thicken the sauce. Add a shrimp bit water if it gets too dry. Garnish with cilantro and serve warm with jasmine rice.

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