Ingredients

2 tablespoons arame*

4 1/2 cups water (preferably filtered)

1/3 cup quinoa** (1 3/4 oz)

1 (1-inch) piece kombu* (kelp)

1/2 medium onion, cut into 3/4-inch pieces

2 teaspoons extra-virgin olive oil

2 garlic cloves, thinly sliced

1/2 lb firm tofu, cut crosswise into 6 slices and each slice quartered

1/2 carrot, halved lengthwise, then cut crosswise into 1/4-inch-thick slices

5 fresh shiitake mushrooms, stems discarded and caps thinly sliced

2 to 3 tablespoons white miso*** (also called shiro miso; not sweet, preferably white rice and soy miso)

1 cup very thinly sliced bok choy or Napa cabbage

1 teaspoon tamari**** (wheat-free sauce from refined soy), or to taste

1 scallion, thinly sliced

1/2 teaspoon dulse flakes*****

Description

Packed With Sea Vegetables Such As Arame And Kombu (both Loaded With Beneficial Minerals), This Recipe From Alexandra Jamieson, Vegan Chef And...

View Full Recipe