Doenjang jjigae miso stew with tofu, zucchini and potato

Ingredients

For 1 serving

• Tofu150 g
• Zucchini120 g
• Potatoes100 g
• Button mushrooms60 g
• Onion40 g
• Miso1 tablespoon
• Chili pepper0.5
• Garlic1 clove
• Vegetable broth350 ml
• White rice50 g
• Spring onions1
• Saltto taste

Contains: soy, celery,

In season: June – September

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile peel the potatoes and cut into 1.5 cm cubes, chop the onion and garlic. Bring the vegetable stock to the boil with the potatoes, onion and garlic and cook over medium heat for 8 minutes, until the potatoes start to soften.
3. While they cook, cut the courgettes into half-moons, slice the button mushrooms, cut the tofu into 2 cm cubes and slice the chilli and spring onion.
4. Dissolve the miso in a ladleful of hot stock, stirring until there are no lumps, and pour it back into the pan.
5. Add the courgettes, mushrooms, tofu and chilli and cook over medium-low heat for 8 minutes, until the courgettes are tender; don't boil hard once the miso is in, or it loses its aroma.
6. Finish with the spring onion and serve with the rice.