Summer Stew with Miso

Use this recipe as inspiration to use all the vegetables you just bought because they were beautiful … or the ones in your fridge that should be cooked

Ingredients:

  • Olive oil

  • 1 medium onion, or two farmers markets onions with greens, chopped

  • 1 tbsp finely chopped ginger

  • 3 medium carrots, chopped

  • 3 medium summer squash, chopped

  • 2 ears of corns, kernels removed from cob

  • ½ cup chopped tomato

  • Leaves from 3 branches of basil 

  • Greens of 4 scallions (or greens from the market  onions), chopped

  • 1 cup coconut milk

  • 2 cups of broth or water

  • 1 tbsp of Tasting COunter’s  miso

  • ½ pound of paneer, tofu (fried or fresh), or choose a fresh fish from C & C or Red’s Best

Directions:

  1. Make a slurry of a ¼ cup of coconut milk and the miso, set aside. 

  2. In a large pot,  on  medium heat, add 2-3 tablespoons of oil to cover the bottom. Add onions (reserving greens) and ginger, cook for 5 minutes.

  3. Add carrots, cook for an additional 4 minutes.

  4. Add squash, cover, and cook for an additional 10-15 minutes until all the vegetables are soft.

  5. Add corn and tomato, cover again, and cook an additional 3 minutes.

  6. Add broth/water and remaining coconut milk. Bring to a boil, and then lower the heat so the mixture is at a simmer. 

  7. If you are using fish, add it now and cook until cooked through.

  8. If using paneer or tofu, add now. Add basil, scallion or onion greens and miso slurry. Cook until the protein is warmed through, being careful not to boil. 

  9. Serve over rice or Valicenti’s ramen or with bread.

Mass Farmers Markets