Miso Stew

Try my Miso Stew recipe for a comforting, hearty Japanese-inspired dish. With tender slow-cooked beef, tofu, and miso-infused broth, this stew is perfect for cozy winter meals. Easy to make and packed with flavor, it's a warming bowl of deliciousness you’ll love!

Course Main Course, Soup

Cuisine Asian Fusion, Japanese

Keyword Miso Stew

Prep Time 5

Cook Time 2

Total Time 2 5

Servings

Calories 407kcal

Ingredients

2 lbs Chuck Roast cubed
1/2 tsp Salt
1/2 tsp Black Pepper
6 1/2 Cups Dashi
1 tbsp Cooking Oil neutral, high temp
1/4 Cup Onions chopped
3 Cups Cabbage chopped
14 oz Tofu soft or firm
1 Cup Carrots chopped
1 Cup Daikon chopped
6 tbsp Miso
1 Stalk Green Onions

Instructions

Gather all the ingredients.
Peel the daikon and cut it into cubes. Soak the cubes in water for 5 minutes to reduce the bitterness. Drain the water and set the daikon aside.
Chop the cabbage, carrots, and tofu into bite-sized pieces and set them aside.
Cut the chuck beef into bite-sized cubes and season generously with salt and black pepper.
Heat 1/2 tbsp of cooking oil in a large Dutch oven or pot over high heat. Once the oil is heated, add the cubed beef and sear it on all sides until browned, about 3-4 minutes. Remove the beef and set it aside.
In the same pot, add another 1/2 tbsp of cooking oil over high heat. Once oil is heated, add the chopped onions and cook for 1-2 minutes until golden brown.
Next, add the dashi, chopped cabbage, and seared beef to the pot. Bring the mixture to a boil over high heat, then reduce the heat to low. Cover and cook for 1 hour and 45 minutes.
Once the beef is tender, add the carrots, tofu, and daikon to the pot. Cook for an additional 15 minutes, covered.
Finally, stir in the miso paste until it melts into the broth. Top with sliced green onions before serving.

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