Author Notes
This easy vegetarian stew recipe is based on a Malaysian Nyonya dish called pongteh. It usually calls for fermented soybean sauce (taucheo) but I use miso paste instead because that's something we're more likely to have on hand. Whenever a Southeast Asian recipe calls for a fermented soy ingredient like taucheo or fermented bean curd and I don't have any, my smarty pants trick is to substitute it with miso paste. It works deliciously! —Christine Leong
Ingredients
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1 tablespoon
white miso paste
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1 tablespoon
light soy sauce
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1 teaspoon
dark soy sauce
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2 tablespoons
coconut sugar
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1 tablespoon
vegetable oil
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5
garlic cloves, minced
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1
shallot, minced
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700 grams
potatoes, cubed
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150 grams
carrots, cubed
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10
dried shiitake mushrooms, soaked in water for at least 2 hours and halved
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2 cups
water
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1
small bunch cilantro, chopped, for garnish
Directions
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In a small bowl, mix miso paste, light soy sauce, dark soy sauce, and sugar with some water. Set the mixture aside.
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In a medium saucepan, heat the oil over medium heat and saute garlic and shallot until they are soft and fragrant.
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Add potatoes, carrots, mushrooms, the sauce mixture, and the water. Bring to a boil, then lower heat to a simmer.
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Cover and cook for 30 to 40 minutes, or until the potatoes are fork tender.
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The liquid will cook down and the starch from the potatoes will thicken the sauce. Add a little water if it gets too dry. Garnish with cilantro and serve warm with jasmine rice.
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