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Japanese Miso Lentil Stew with Daikon and Carrots
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Course Soup
Cuisine Japanese
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 cup brown lentils, rinsed
  • 1 medium daikon, peeled and cut into 1-inch pieces
  • 3 medium carrots, peeled and sliced
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 4 cups vegetable broth
  • 3 tablespoons white miso paste
  • 1 tablespoon sesame oil
  • 2 green onions, thinly sliced (for garnish)

Instructions
 

  • Heat the sesame oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook for 3 minutes until the onion softens.
  • Add the daikon and carrots. Stir and cook for 4 minutes to lightly brown the edges.
  • Pour in the vegetable broth and add the lentils. Bring to a boil, then reduce to a simmer and cook uncovered for 25 minutes until the lentils are tender.
  • Ladle about ½ cup of the hot broth into a small bowl. Whisk in the miso paste until smooth, then stir the mixture back into the pot.
  • Simmer for 2 more minutes. Remove from heat and serve topped with the sliced green onions.

Notes

Miso loses flavor if boiled, so add it off the heat or at a low simmer. Leftovers thicken as they sit, so stir in a splash of broth when reheating. Daikon softens more than carrots, so cut both to similar sizes for even texture. White miso keeps the stew milder than red miso would.
Course: Soup
Cuisine: Japanese
Equipment: Large Pot, Cutting Board, Knife