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Japanese Miso Stew

This Asian stew features that detoxing duo ginger and garlic, it’s crazy-mad with vegetables and gets a dose of richness with miso added right at the end, so the flavors are bright and miso’s healing enzymes remain intact. Note the absence of sugar and the nominal sodium and fat. Another plus — it blasts a headcold right out of you.


  • 1 tablespoon sesame oil* adds depth and flavor, but use canola or peanut oil if you can’t find it
  • 3 tablespoons fresh ginger minced
  • 3 cloves garlic sliced thin
  • 1 onion chopped
  • 2 carrots chopped
  • 8 ounces mushrooms sliced
  • 2 turnips or about 1 cup of daikon chopped
  • 5-1/2 cups vegetable broth
  • 1/2 cup mirin or white wine or an additional 1/2 cup of vegetable broth, if you prefer
  • 8 ounces firm tofu drained well and diced into bite-sized cubes
  • 1 head broccoli chopped (or 4 cups shredded cabbage)
  • 2 to 3 tablespoons white miso also known as shiro miso*
  • optional — a fistful of Asian noodles or whole wheat vermicelli broken in half


  • Heat oil in a large pot over medium-high heat. Add minced ginger and garlic, stirring for about 3 minutes. Add onion, carrots, mushrooms, turnips. Continue cooking, stirring occasionally, for 10 minutes. Add wine and broth. Cover and reduce heat to medium-low. Let mixture simmer for 10 minutes.
  • Remove lid, bring heat up to medium. Add tofu and broccoli or cabbage and optional noodles. Stir in miso. Cook just until broccoli is tender but still bright green and noodles are al dente, about 8 minutes. Ladle into bowls and enjoy.


*available in Asian markets and most natural food stores