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Soybean Stew

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Prep Time

20 min

Cooking Time

60 min

Servings

4

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Ingredients

  • 1 cup yellow soybeans, washed, and soaked 6-8 hours

  • 1 strip kombu, 1-2 inches long, washed, soaked, and diced

  • 2 shiitake mushrooms, soaked, stems removed, and diced

  • 1/4 cup dried daikon, washed, soaked, and sliced

  • 1/4 cup dried tofu, soaked, and cubed

  • 1/4 cup celery, diced

  • 1/2 cup carrots, diced

  • 2 Tbsp burdock, diced

  • 3 Tbsp fresh or dried lotus root, soaked

  • 1/2 cup cooked seitan

  • 3 cups water

  • grated ginger for garnish

  • shoyu soy sauce to taste

  • sliced scallions for garnish

Steps

  1. Place the kombu in a pressure cooker. Add the beans and water. Cover, and bring up to pressure. Reduce the flame to medium-low, and cook for 30 minutes. Remove from the flame and allow the pressure to come down.

  2. Remove the cover, and add the shiitake, dried daikon, dried tofu, celery, carrots, burdock, lotus root, and seitan.

  3. Place the cover back on the pressure cooker, and bring up to pressure again. Reduce the flame to medium-low, and simmer another 20 to 25 minutes. Remove from the flame and allow the pressure to come down.

  4. Remove the cover and add a small amount of shoyu soy sauce for a mild salty taste, and simmer another 3 to 4 minutes. Place in individual serving bowls and garnish with a dab of grated ginger and a few sliced scallions.

Author/Source

Michio and Aveline Kushi

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