Vegetarian <i>Miso Nabe</i>

Carrots, shiitake mushrooms, green chard and vegetable based meatballs are cooked in the umami-rich miso broth. This nabe is easy to prepare and filling!

Ingredients (serves 4):

4 cups vegetable broth, low sodium or unsalted
1 Tbsp. soy sauce
2 Tbsp. sake (Japanese rice wine)
4 Tbsp. miso paste, red or white
2 tsp. sugar
1 tsp. ginger, grated
2 tsp. garlic, grated
2 carrots, sliced into 1/4" thick slices
4 stalks green onion, diagonally cut into 2-3" lengths
12-16 oz. frozen meatless meatballs
2 bunches green chard, stems removed, cut into 2-3" squares
5 oz. shiitake mushrooms, trim ends and cut into bite-sized pieces
Salt, to taste

*This recipe was developed for Gourmet d'Expert® Electric Skillet (EP-PBC10). Adjustments may be necessary when using other models.

In a small bowl, mix miso paste and sugar. Add in 4 tablespoons of the soy sauce mixture, and mix well until the paste has a slightly thin consistency. Add to the skillet and mix to dissolve.

Cover with lid. Set temperature to HIGH (430°F/220°C). When the soup reaches a boil, add ginger, garlic, carrot, green onions and meatless meatballs.

When the soup reaches a boil, skim the surface if needed and reduce heat to SIMMER (280°F/140°C). Cover with a lid and cook for 10 minutes.

Add green chard and shiitake mushroom, cover with lid and cook for an additional 6 minutes. Taste soup and adjust with salt if necessary.

Set skillet to KEEP WARM, take cooked ingredients from the skillet and serve.

This dish is also perfect to enjoy at-the-table. Place the Gourmet d’Expert® Electric Skillet at the center of the dining table, and guests can serve themselves! Enjoy!

Vegetarian Miso Nabe