Soothing Winter Squash & Miso Stew

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

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<

Main course
Stew
Vegan
Winter
Soup
Gluten-free

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