/d2d96dd3-55c7-4b64-a3fd-30673dba760e--shitake-mushroom-potato-miso-stew-ingredients.jpg "gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw== gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==")
-
Serves
4
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
Ingredients
-
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
water
-
1
shrimp bunch cilantro, chopped, for garnish
Instructions
- In a shrimp bowl, mix miso paste, mild soy sauce, sad soy sauce, and sugar with some water. Plot the aggregate aside.
- In a medium saucepan, warmth the oil over medium warmth and saute garlic and shallot until they’re soft and fragrant.
- Add potatoes, carrots, mushrooms, the sauce combination, and the water. Bring to a boil, then lower warmth to a simmer.
- Cowl and cook dinner for 30 to 40 minutes, or until the potatoes are fork soft.
- 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.