Shiitake, Green Bean and Potato Miso Stew

• 1/2 tablespoon vegetable oil
• 2 cloves garlic minced, or to taste
• 1/2 inch ginger peeled and freshly minced
• 1 each scallions, spring or green onions sliced, plus extra for serving
• 4 cups water
• 2 tablespoons miso paste soy bean paste, or to taste
• 4 each mushrooms, shiitake fresh, or dried and re-dehydrated
• 4 each wood ears optional
• 3 each mushrooms button or cremini, sliced
• 1/2 each potatoes peeled and cut into 1/2-inch cubes
• 1/2 cup tofu cut into 1/2-inch cubes
• 1 cup green beans cut into 2-inch pieces
• 4 ounces noodles Chinese glass noodles, or soba noodles
• 1/2 teaspoon sesame oil
• 1 teaspoon rice vinegar or to taste
• 2 tablespoons cilantro freshly chopped

1. Heat the vegetable oil in a large saucepan over medium-high heat until hot.
2. Add the garlic, ginger and scallions, stirring constantly, and cook 40 seconds until the smell is very aromatic.
3. Pour the water into the pot along with miso paste.
4. Bring to a boil over high heat, add the shiitake mushrooms, wood ears if using, button or cremini mushrooms, potato and tofu.
5. Bring to the mixture to a boil again.
6. Reduce the heat to medium-low or low to maintain a gentle simmer for about 10 minutes until the potatoes are almost soft.
7. Add the noodles, and cook for another 5 to 8 minutes or so until the noodles are cooked.
8. Stir in the green beans at the end of last 3 minutes.
9. Remove from the heat and stir in sesame oil and rice vinegar.
10. Top with cilantro and serve warm.

vegetable oil, garlic, ginger, scallions, water, miso paste soy bean paste, mushrooms, mushrooms button, potatoes, green beans, noodles chinese glass noodles, sesame oil, rice vinegar, cilantro freshly

Taken from recipeland.com/recipe/v/shiitake-green-bean-potato-miso-54502 (may not work)