Name: Miso Stew
Cook time: 30 min
Total time: 30 min
Yield: Makes 2 main-course servings
Ingredients: 2 tablespoons arame*; 4 1/2 cups water (preferably filtered); 1/3 cup quinoa** (1 3/4 oz); 1 (1-inch) piece kombu* (kelp); 1/2 medium onion, cut into 3/4-inch pieces; 2 teaspoons extra-virgin olive oil; 2 garlic cloves, thinly sliced; 1/2 lb firm tofu, cut crosswise into 6 slices and each slice quartered; 1/2 carrot, halved lengthwise, then cut crosswise into 1/4-inch-thick slices; 5 fresh shiitake mushrooms, stems discarded and caps thinly sliced; 2 to 3 tablespoons white miso*** (also called shiro miso; not sweet, preferably white rice and soy miso); 1 cup very thinly sliced bok choy or Napa cabbage; 1 teaspoon tamari**** (wheat-free sauce from refined soy), or to taste; 1 scallion, thinly sliced; 1/2 teaspoon dulse flakes*****

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Miso StewRomulo Yanes

Packed with sea vegetables such as arame and kombu (both loaded with beneficial minerals), this recipe from Alexandra Jamieson, vegan chef and girlfriend of Super Size Me's Morgan Spurlock, is as good for you as it gets. Adding the miso after the stew is cooked ensures the preservation of its healthful microorganisms.

Recipe notes

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