How to make it

  • Bring water to boil.
  • In separate pan, toast garlic and shallot.
  • Once water is boiling, add boullion, garlic and shallot. Lower to simmer and stir until combined.
  • Add squash and simmer 3-5 minutes or until edges just begin to soften.
  • Add potatoes and simmer 1-3 mins further.
  • Add miso, ginger, mushrooms and tofu. Simmer until mushrooms are "meaty" (about 10 minutes)
  • Add snowpeas, carrot and celery. Simmer until vegetables reach temperature. (approximately 1 minute).
  • season lightly with salt and pepper. Serve immediately.

Reviews & Comments 4

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    " It was excellent "
    invisiblechef ate it and said...
    Great post! a book you might be interested in is called A Spoonful of Ginger, by Nina Simonds check it out. :) here is a site where you can find out more about her and her books, check out the "pantry"
    Was this review helpful? Yes Flag
  • kdncoe 13 years ago
    It's a *variant* of a traditional Chinese stew - please read the post and get your facts right before you start being rude to people who are interested in exploring Chinese cuisine.
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  • liuzhou 13 years ago
    What makes this "Authentic Chinese"? Some of the ingredients are not available in China.

    And "Chinese Black Mushrooms" are Shiitake Mushrooms. Why list them separately?

    Miso is Japanese, not Chinese and "Better Than Bouillion", "Krazy Salt" and "red creamer (baby russet) potatoes" are unheard of in China.
    Was this review helpful? Yes Flag
  • cheryilyn 13 years ago
    This looks very flavorful.
    Was this review helpful? Yes Flag

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