Soya bean and vegetable stew | Women's Weekly Food

Name: Soya bean and vegetable stew | Women's Weekly Food
Total time: 405 min
Ingredients: 3/4 cup (185ml) mirin; 1/2 cup (125ml) sake; 3 cups (750ml) vegetable stock; 400 grams can diced tomatoes; 2 tablespoons red miso; 2 tablespoons japanese soy sauce; 1 tablespoon fresh thyme, chopped; 2 centimetre piece fresh ginger (10g), grated; 1 teaspoon lemon rind, grated finely; 1 1/2 cup (90g) japanese breadcrumbs; 2 tablespoons fresh flat-leaf parsley, chopped finely; 2 1/4 cup (450g) dried soya beans; 10 centimetre piece kelp (konbu); 2 cloves garlic, bruised; 3 bay leaves; 1/4 cup (60ml) olive oil; 40 grams butter; 2 large onions (400g), chopped; 3 medium carrots (360g), chopped; 2 stalks celery (300g), chopped; 1/2 small_piece daikon (250g), chopped; 3 baby eggplants (180g), chopped; 125 grams burdock root, peeled, shaved; 1 1/2 tablespoon plain (all-purpose) flour

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Ingredients Method 1.Soak beans and kelp in cold water overnight; drain. Discard kelp.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

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