This light yet hearty vegan stew is inspired by Japanese oden. The broth is clean and simple, letting the braised veggies truly shine. Ingredients like kelp, dried mushrooms, konjac, sake, and mirin can be bought from most asian grocery stores. Konjac is an adaptable, fully vegan gelatinous food made from the konjac plant—I know it might look strange to the unfamiliar. It's what shirataki noodles are made of. Konjac slices are delicious when soaked in broth, taking on the flavor of any stew or hotpot. It's high in fiber and great for digestion. You can use pretty much any combination of vegetables you'd like too—I recommend sweet potatoes, pumpkin, daikon radish, squash, bok choy, bamboo shoots, potatoes, or carrots. If you like, you can also add sliced firm tofu or fried tofu strips. Enjoy!
YIELDS
4-6 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1/2 cubed Onion
- 5 strips Kelp/kombu
- 5-6 Dried Shiitake Mushrooms
- 1/2 head Broccoli, cut into florets
- 1 bunch Enoki Mushrooms
- 2 large Zucchini, in chunks
- 1 block Konjac, cut into small triangles
- 1 tbsp Sake
- 1 tbsp Mirin
- 1 tsp Sugar
- 1/3 cup Soy sauce
- 6 cups Water
Directions
1. Firstly create the stock. Boil 6 cups of water with the kelp and dried mushroom. Simmer for 20 minutes. Remove the kelp (and mushroom if you prefer).
2. Add the sake, mirin, soy sauce, sugar, and stir until the sugar is dissolved.
3. Add the onion, broccoli, konjac, and zucchini. Simmer for 20 more minutes.
4. Then add the enoki mushrooms and simmer for 1 more minute until just cooked. Ladle and serve in individual bowls. Enjoy! 😊
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Photo: Debbie Tan
