Soothing Winter Squash & Miso Stew

Name: Soothing Winter Squash & Miso Stew
Yield: Makes 4–6 servings
Ingredients: 1 tablespoon tamari; 2 teaspoons finely grated ginger; 1 packed cup finely chopped kale, Swiss chard, or baby spinach; ½ cup dry adzuki beans or dry navy beans; 3 cups (1-inch chunks) kabocha, acorn, or butternut squash*; ½ cup dry short- or long-grain brown rice; 7 cups low-sodium vegetable broth (plus more if needed); 1 large yellow onion, diced; 2 tablespoons white miso; 1 tablespoon freshly squeezed lemon juice; 6 ounces cremini or button mushrooms, sliced; 3 medium carrots, diced; 5 garlic cloves, minced; 3 celery stalks, diced

Preparation info

Makes
4–6
servings

Difficulty
Easy

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

Miso soups are comforting and good for the gut! This one is a hearty, winter-inspired, and thick soup-stew hybrid. You can use your favorite winter squash and either dried adzuki beans (red mung beans) or navy beans. This recipe requires soaking the rice and dry beans overnight, allowing for faster cooking and better digestion.

Ingredients

½ cup dry adzuki beans or dry navy beans
½ cup dry short- or long-grain brown rice
1<

Stew
Main course
Gluten-free
Winter
Soup
Vegan

Method

Preparation

Place the adzuki beans and brown rice in a large bowl and cover with water. Let the beans and rice soak overnight or for at least 8 hours then drain, rinse, and set aside.
In a large soup pot, sauté the onion, celery, and carrots with about ¼ cup of