Miso Stew

This recipe should really have been called 'Gluten Stew', but 'Miso Stew' sounds so much more appetising.
Gluten is a protein found in wheat and other grains. It has a chewy, almost meat-like consistency when cooked.

Preparation time: 10 minutes
Cooking time: 45 minutes

Recipe

Ingredients

Broth

• 1 onion
• 1 1/2 litres (2 1/3 pints) water
• 1 teaspoon dried mixed herbs
• 1 stick celery
• 1 tablespoon cornflour, mixed with 1 tablespoon water

Miso morsels

• 1 cup warm water
• 4 tablespoons miso
• 1 dessertspoon soy flour
• 1 cup gluten flour

Method

Make the broth first:

• Chop the onion and celery finely (eg. 1/2 centimetre / 1/4 inch cubes) and put in a pan with a tablespoon of water. Cook on high heat until soft.

• Add the other ingredients and bring to the boil.

• Turn the heat to low and leave to simmer while you make the miso morsels.

Then make the miso morsels:

• Put the miso into a small bowl with the cup of water and stir till it has a liquid consistency.

• Gradually sprinkle the soy and gluten flours into this and mix to a dough. The less you stir, the more tender the morsels will be.

• Tear off small bits and drop them into the boiling broth.

• Simmer on low heat for 45 minutes.

• If the stew needs thickening, slowly pour in the paste of cornflour and water, stirring as you do so.

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