This savory stew can restore the weary and energize those who are feeling fine. Garlic, hiziki, and shiitake mushrooms are renowned for their immune-enhancing properties. Serve over rice, quinoa, or noodles. Perfect warming dish for the winter.
Serves: 4 to 6
- 12 ounces seitan
- 2 cups dried hiziki
- 3 cups water
- 2 tablespoons sesame oil
- 2 cloves garlic, thickly sliced
- 1 cup coarsely chopped onions
- 1 1/2 cups coarsely chopped fresh shiitake mushroom caps
- 3 1/2 cups butternut squash, cut into cubes
- 1 tablespoon dried nettles, optional
- 2 tablespoons mirin
Reserving the liquid, cut the seitan into one-inch cubes and set aside. Cover the hiziki with two cups of the water and soak ten minutes, or until tender and triple in size.
While the hiziki is soaking, heat the oil in a six-quart stockpot over medium heat. Add the garlic and onions, and sauté five minutes, or until onions begin to soften.
Add the hiziki and soaking water to the pot along with the remaining ingredients, including the reserved seitan liquid. Bring to a boil, then reduce the heat to low. Simmer covered for twenty minutes, or until the squash is tender. Add more water as needed.
Adjust the seasonings, if desired, and serve hot.
For a change…
- Substitute tofu or tempeh for the seitan.
- Add a tablespoon of grated ginger, and sauté along with the onion and garlic.
