Soothing Winter Squash & Miso Stew

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

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
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Soup
Main course
Stew
Winter
Gluten-free
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