Ingredients
Equipment
Method
- Heat sesame oil in a large pot over medium heat. Add garlic and ginger, sauté 1 minute until fragrant.
- Add shiitake mushrooms and cook 5 minutes, stirring occasionally, until softened and golden.
- Pour in vegetable broth, tamari, and rice vinegar. Bring to a simmer over medium heat.
- Add tofu cubes and simmer 10 minutes. If using xanthan gum, sprinkle evenly over the surface and stir gently to thicken the broth.
- Add bok choy and snap peas, cook 5 minutes until just tender. In a small bowl, dissolve miso paste in 2 tablespoons of hot broth, then stir into the stew. Garnish with sliced green onions and serve immediately.
Nutrition
Notes
Net Carbs: 4g per serving (7g carbohydrates − 3g fiber).
Substitutions: Use coconut aminos instead of tamari for a slightly sweeter, soy-free version. Add a drizzle of chili oil or a teaspoon of sriracha for heat. Edamame can replace snap peas for extra protein.
Storage: Refrigerate in an airtight container for up to 3 days. Tofu absorbs broth over time, which intensifies flavor.
Reheating: Warm gently on the stovetop over medium-low heat. Do not boil after adding miso, as high heat destroys its beneficial probiotic properties.
