Shiitake Mushroom and Potato Miso Stew

May  2, 2017
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Photo by Christine Leong
  • Serves 4
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

What You'll Need
  • 1 tablespoon white miso paste
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark 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 at least 2 hours and halved
  • 2 cups water
  • 1 small bunch cilantro, chopped, for garnish
  1. In a small bowl, mix miso paste, light soy sauce, dark soy sauce, and sugar with some water. Set the mixture aside.
  2. In a medium saucepan, heat the oil over medium heat and saute garlic and shallot until they are soft and fragrant.
  3. Add potatoes, carrots, mushrooms, the sauce mixture, and the water. Bring to a boil, then lower heat to a simmer.
  4. Cover and cook for 30 to 40 minutes, or until the potatoes are fork tender.
  5. 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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