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Hearty Winter Stew

Snow-dried tofu is the concentrated source of protein in this classic winter one-pot meal. Serve with whole grain bread, brown rice or couscous for a simple, warming and delicious dinner.

Serves 3

Ingredients

  • 6 blocks of snow-dried tofu
  • 500ml of bouillon using Clearspring Miso Bouillon Paste
  • 2 tbsp Clearspring Tamari Soya Sauce
  • 1 tbsp Clearspring Mikawa Mirin
  • 1 bay leaf
  • a pinch of rosemary
  • 1 onion, cut into 8-12 wedges
  • 3 carrots, cut into bite-sized chunks
  • 1 stick of celery, cut on the diagonal into 5cm lengths
  • 10-12 mushrooms, halved or quartered
  • 3 x 2cm slices of buttercup squash, OR 7 x 1cm slices of butternut squash
  • 12 broccoli florets

Method

  1. Reconstitute the snow-dried tofu by soaking it in lukewarm water for 5 minutes. Repeatedly dampen the tofu and squeeze out excess water until the liquid that comes out is no longer milky. Cut tofu pieces in half lengthwise, then cut each of these halves into thirds.
  2. In a large saucepan, bring half of the stock to a simmer with the tamari and mirin. Add the bay leaf, rosemary, onion, and tofu. Cover and simmer for 10 minutes. Add the remaining stock, carrots, celery, and mushrooms.
  3. Cover and simmer over a low heat for 5 minutes. Add the squash and simmer until the vegetables are nearly tender, which will be about 10 minutes. If the pan is nearly dry, add 100ml cold water mixed with 1 teaspoon shoyu. Add the broccoli and simmer for about 5 minutes, until tender but still a bit crunchy. Serve with brown rice or fried noodles.

Chef

John & Jan BellemeJohn & Jan Belleme

John & Jan Belleme are leading autorities on the healing powers of traditional Japanese foods. Before turning his focus to food and health, John was a research biologist for the Veteran's association in Miami, Florida, and he worked in laboratories at the Universities of Miami Medical School and Harvard University Medical School.

For more than twenty-five years John has applied his background in medical research to interpreting the literature on traditional Japanese medicinal foods.

In 1979, after living and studying in Japan for over a year - where the Bellemes learned the craft of miso making firsthand - they co-founded the American Miso Company, one of the world's largest producers of traditional miso.

Since the 1980s the Bellemes have researched and written, and in many cases illustrated, over 130 published articles on the subject of Japanese foods, including four books: Culinary Treasures of Japan; Cooking with Japanese Foods: A Guide to the Traditional Natural Foods of Japan; Clearspring - The Real Taste of Japan and The Miso Book.

John and Jan travel throughout the eastern United States giving lectures about authentic Japanese foods, and every winter, with partner Sandy Pukel, organise a week-long health cruise that features prominent experts in macrobiotic cooking, healthy living, holistic medicine, yoga, meditation, shiatsu, Pilates, and natural beauty aids. They live in Saluda, North Carolina.