Miso stew with seitan and seaweed

DinnerNoodle dish2-3 servings20 minutes preparation10 minutes soaking

This is what you need

Seitan in tamari sauce1 jar
Garlic3 cloves
Ginger2 cm
Red pepper1
Carrots3 medium
Tamari8 tbspArame30 gHatcho miso1 tbsp
Coconut oil (deodorised)1 tbsp

This is how you make it

  1. Drain the seitan in a colander.
  2. Rinse the arame and soak for 5-10 minutes in cold water.
  3. Cut the onion, garlic and bell pepper into pieces. Grate the ginger.
  4. Put a tablespoon of coconut oil in a frying pan and fry the onion, garlic andginger over medium heat for 3 minutes.
  5. Add the seitan to the onions, stir and reduce the heat.
  6. Clean the carrots and cut them into pieces. Then do thepeppers and carrots to the seitan and add 8 tbsp tamari.
  7. Drain the arame and rinse it one more time. Add the seaweedthen add to the seitan mixture and stir.
  8. Put the lid on the pan and let it simmer for about 30 minutessoft fire. Stir every now and then.
  9. Add the hatcho miso at the end. Stir until the miso is dissolved.
  10. Complete this Japanese stew with soba, blackrice noodles or sushi rice. If necessary, sprinkle with furikake, a Japanesesesame litter.