Vegetable Miso Stew with Spiced Edamame
By OcadoLife
Published on 20 May 2025
Yuki Gomi is the Japanese chef, food writer and cookery teacher behind this beautifully balanced Vegetable Miso Stew with Spiced Edamame. “I love the clean, fresh flavours of this high-fibre vegan stew with its shiitake and miso dashi (broth). The spicy edamame on the side adds a reviving, zesty kick,” she says. For the best flavour, allow plenty of time to soak the mushrooms. Find more from Yumi by searching ‘Steamed Shio Koji Cod with Black Sesame Sauce’ at ocado.com/recipes.
This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.
Time and servings
40 minsTotal time
4Servings
15 minsPrep time
25 minsCooking time
Ingredients
- 5 (approx.) dried shiitake mushrooms (approx. 10g)
- 4 new potatoes (halved or quartered, if large)
- 150g mooli, cut into 3 cm pieces
- 200g carrots, cut into 3 cm pieces
- 1 leek, cut into 3 cm chunks
- 200g butternut squash, peeled and cut into 3 cm pieces
- 200g sweet potatoes, peeled and cut into 3 cm pieces
- 1 tbsp red miso (or white miso), plus extra to taste, check for gluten free
- 1 tbsp mirin, check for gluten free
- 1 tbsp cooking sake (optional), check for gluten free
- 100g chopped kale
- 3 tsp toasted sesame oil
- ½ tsp sea salt, plus a pinch
- 1 (500g) pack Yutaka Frozen Edamame in Pods
- 1 good pinch Japanese seven spice, check for gluten free
- 4 salad onions, sliced
- 1 tbsp grated ginger
Method
Step 1
For the dashi, wash the mushrooms thoroughly, then place in a bowl and cover with 1 litre boiling water. Leave to soak for at least 30 mins (or chill for up to 2 days). Strain over a large saucepan to catch the liquid; place this over a high heat and bring to the boil. Finely slice the mushrooms.Step 2
Drop the potatoes, mooli, carrots and mushrooms into the pan and cook for 5 mins. Add the leek, squash and sweet potatoes; cook for 15-20 mins until the veg is tender. Season with miso, mirin and sake (if using), adding more miso to taste, if liked.Step 3
Meanwhile, blanch the kale in boiling water for 30 secs. Drain well, then place in a small bowl and toss with 1 tsp sesame oil and a pinch of sea salt.Step 4
Cook the edamame to pack instructions; drain and toss with the Japanese seven spice, remaining 2 tsp sesame oil and ½ tsp sea salt.Step 5
Spoon the stew into bowls and top with the kale, salad onions and grated ginger. Serve the edamame alongside.