Make Ahead

Root Vegetable Miso Stew

January 12, 2015
0 Ratings
Photo by Naomi Mcleod
  • Serves about 6
Author Notes

When I was a vegetarian, I discovered macrobiotic cooking and fell in love with root vegetables. I mean, how could you not? They are sweet and starchy and tasty and so satisfying. Also warms you up nicely in the depths of a NYC winter or on a chilly autumn day. According to Chinese medicine, root vegetables help “root” or ground us, build stamina, and are very nourishing to the spleen and stomach, which helps aid digestion - making this a lovely soup to eat when your tummy is in need of a break from all those heavy winter holiday meals. This is a wonderful simple, nourishing, sweet stew that also works great using pretty much any mixture of any root vegetables you may have on hand or love. I used a purple sweet potato in this so that is why the stew has a purple hue. Those can be a bit hard to find (but if you do find them I highly recommend trying them!) but nowadays you may see purple carrots popping up at the markets so get a bunch of those instead if you want the lovely color. So pretty. —Aria Alpert Adjani

What You'll Need
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter or coconut oil
  • 4 large leeks (white part only) or 1 medium yellow onion, coarsely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons fresh ginger root, peeled and finely chopped
  • 1 fennel bulb, cored and coarsely chopped
  • 1/4 teaspoon red pepper flakes (optional)
  • sea salt
  • 2 pounds (about 8 cups) assorted root vegetables, (such as winter squash, rutabaga, carrots, sweet potato, celery root, parsnips, turnips) peeled and coarsely chopped
  • 2 teaspoons fresh thyme or 1 tsp dried thyme
  • 1 piece of kombu seaweed
  • 1 bay leaf
  • 6 cups filtered water
  • 4 tablespoons (heaping) of mellow miso paste
  1. n a large pot, heat oil and butter over medium heat. Add leeks or onion, garlic, ginger, fennel, 1/2 tsp sea salt, red pepper flakes if using and stir well. Reduce flame a bit and sauté for about 5 minutes or until the leeks or onion soften. Cover, reduce the heat to low, and slowly cook until the mixture is soft and juicy, about 15 to 20 minutes. Check a few times and stir.
  2. Add the root vegetables, thyme, bay leaf and kombu - raise heat to high and cook, stirring, for a few minutes. Pour in the filtered water and bring to a boil. Reduce the heat to low and simmer, about 30 minutes, or until the vegetables are tender.
  3. In a small bowl mix the miso paste with some of the hot broth to make a slurry. Mix the miso slurry into the soup pot, stirring to combine. Taste, adding a TB more miso or a dash of sea salt to taste. Serve hot with a sprinkle of fresh thyme or parsley leaves on top

See what other Food52ers are saying.

  • Christine Buck
    Christine Buck
  • Aria Alpert Adjani
    Aria Alpert Adjani
  • Denise

3 Reviews

Aria A. February 1, 2015
Yes! This soup works great adding any leftover cooked beans or grain or even noodles at the end too. Thanks for the reminder Denise!
Denise January 20, 2015
Thoughts on adding some chickpeas here?
Christine B. January 14, 2015
I'm making this, this weekend! I LOVE any type of soup with Miso in it. I am also going to try it in the summer with the veggies that are in season!