Miso Kabocha Stew with Romanesco

Enjoy this slightly sweet and savory stew to warm you up on a cold winter day.

I used a head of Romanesco for a beautiful centerpiece to this veggie forward stew. Romanesco is very similar to cauliflower and broccoli in flavor and nutrients. I'm in love with their natural geometric form that looks like alien flowers. 

Miso Kabocha Stew with Romanesco
by Sarah Farsh, December 2018

  • 1 sweet onion, sliced thin
  • 1/2 kabocha squash (about 3 cups), seeds scooped out and you can leave skin on, cubed
  • 2 cups exotic mushrooms (shiitake, maitake, oyster or black trumpet)
  • 2 heads baby bock choy, separate leaves 
  • 1 head romanesco, cut to desired shapes
  • 1/2 bunch green onion (about 1 cup), sliced
  • 2 tsp Miso Master Organic Red Miso
  • 1 tbsp Bragg's Liquid Aminos (BLA)
  • 4 - 6 cups water, more or less depending how soupy you'd like the stew
In a large soup pot, dry sauté  onions. Add mushrooms, kabocha squash, green onions, BLA and splashes of water as needed to prevent sticking. Sauté well, add water and let simmer until squash is tender to touch - about 7 minutes. Lower heat to stop boiling before adding in miso - stir well and add boc choy and romanesco at the end. Simmer with lid on for a few minutes just so greens are warm but not over cooked - you want to maintain vibrancy of nutrients and color. Serve with fresh jalapeños, kelp noodles, rice or on it's own! 


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