Korean Tofu Stew
3 cups water
2 tablespoons red miso
2 tablespoons brown miso
3 tablespoons soy sauce
1 teaspoon vegetable broth powder
3 garlic cloves, crushed
1/4 cup onion, sliced
1 pound tofu (medium firm or regular), cut to 1" cubes
1 small potato, chopped medium pieces
1/2 green bell pepper, cut into 1" pieces
1 small zucchini, halved and sliced
1/4 cup green onion
1. In medium pot, heat water, miso, and broth until boiling. Add garlic, onion, tofu, potato, and bell pepper.
2. Cook on medium heat for 12 minutes.
3. Add zucchini and green onion and cook for another 8 to 10 minutes, or until zucchini is cooked.
Serve with rice on the side.
Source of recipe: This is my version of the tofu stew I grew up with. My mom never measured her ingredients.