medium pan 3/4 filled with water
1 cup miso paste
1 cup chopped raw white cabbage
1/2 cup chopped dry wood ear mushrooms
1/2 cup chopped dry shitake mushrooms
1/2 cup dry textured vegetable protein chunks
1 block firm tofu, cut into small cubes
3 tablespoons soy sauce
3 tablespoons toasted sesame oil
1/2 cup peanut butter
1/2 cup rice noodle squares (or thick rice noodles broken)
salt and pepper
1/2 cup dried crunched up seaweed (chunky)
Bring water to the boil, turn down to simmer, stir in miso paste until dissolved.
Add cabbage, both mushrooms, textured vegetable protein chunks, tofu, soy sauce, and sesame oil. Simmer for 45 minutes, then add the other ingredients. Simmer for another 15.
Season to taste. Allow to sit off the heat for a while, if you can, as it thickens the stew and absorbs the flavors better.
Tastes wonderful the next day.
Most of the ingredients are available at Asian or Chinese food stores.
High protein, calcium and tastes divine. If you are sensitive to gluten use a gluten free soy sauce such as Kikkoman.