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

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

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Soothing Winter Squash & Miso Stew

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