Asian Miso-Sesame Soba Stew with Tatsoi

• 1 tablespoon vegetable oil such as peanut oil, canola oil
• 2 cloves garlic chopped or sliced
• 1 inch ginger peeled and chopped
• 2 each scallions, spring or green onions sliced
• 1 cup mushrooms white button or cremini, sliced
• 1 each carrots slice into match sticks
• 1 cup peas, frozen
• 1 cup corn fresh or frozen
• 1 pkg (3 oz) tofu cut into squares, 2-inch long and 1-inch thick
• 2 cups water or stock
• 2 tablespoons miso paste or more to taste
• 2 tablespoons tahini (sesame paste) or more to taste
• 200 grams soba noodles 2 small bundles
• 4 cups - tatsoi
• 1 teaspoon sesame oil or to taste

1. Heat the oil in a large pot until hot.
2. Add the garlic, ginger and scallions, stirring constantly, about 1 minute until very fragrant.
3. Stir in the mushrooms, and cook for about 5 minutes until soft and some of moisture has been evaporated.
4. Add the carrots, peas, corn and tofu, and stir well.
5. Pour the water or stock into the pot.
6. Stir in the miso and sesame paste until all the ingredients are well mixed.
7. Bring to the boil, add the soba noodles and make sure all the noodles are under the stew.
8. Put the lid on, and boil for about 4 minutes until the noodles are cooked.
9. Add the sesame oil.
10. Remove the pot from the heat, and stir in the tatsoi until the leaves are witled.
11. Serve warm and enjoy.

vegetable oil, garlic, ginger, scallions, mushrooms white button, carrots, peas, corn, water, miso paste, tahini, noodles, tatsoi, sesame oil

Taken from recipeland.com/recipe/v/asian-miso-sesame-soba-stew-tat-52594 (may not work)