This Japanese homey miso stew is easy and quick to make in 20 minutes. All in one pot. No added oil and sugar, and no skill required at all.
The seasoning of this miso stew is very simple – miso, cooking wine and dates.
Why dates? It just happened that I had some dried dates leftover! As sugar can be seen as a culprit of various disease, whilst I don’t actually care so much, dates offer a fruity and delicate sweetness, so why not?
You can cook this miso stew in a small pot and it only takes about 20 minutes. Quick and easy! After that, the pumpkin itself turned to a sweet lady that balance well with miso. It’s delicious.
I served it with couscous as a simple lunch. It can be a sharing dish served with rice, too.
Ref recipe: クラシル：かぼちゃと厚揚げの味噌そぼろ煮
Pumpkin and Tofu Miso Stew Recipe
This Japanese homey dish is easy and quick to make in 20 minutes. All in one pot!
Ingredients
Serves 2 as a sharing dish
- 300 g pumpkin, deseeded, skin on, cut into cubes
- 200 g firm tofu, cut into cubes
- 2 mushrooms, diced
- 350 g water
- 2 tbsp miso
- 1 ½ tbsp sake (cooking wine)
- 4 ready-to-eat dates, pitted and cut into small pieces
- slurry (1 tbsp cornstarch + 1 tbsp water)
How To Make
- Bring water to a boil, then stir in the pumpkin, tofu, mushrooms, miso, sake and dates. Cover and simmer for 10 minutes.
- Have a taste and adjust. If you want the sauce to be thickened, add the slurry at the end. Serve hot with steamed rice, couscous or other whole grains.
