Sweet Potato Miso Stew

• 4 ounces rice vermicelli sweet potato noodles, or use soba noodles
• 1/2 tablespoon vegetable oil such as canola oil, or peanut oil or olive oil
• 2 cloves garlic freshly chopped
• 1 teaspoon ginger peeled and grated
• 2 each scallions, spring or green onions sliced, plus more for serving
• 2 each mushrooms or cremini, sliced
• 2 each mushrooms, shiitake optional, tough stems removed and sliced
• 1/2 small sweet potatoes, or yams cut into 1/2 inch cubes
• 4 ounces tofu cut into 1/2-inch cubes
• 4 cups water
• 3 tablespoons miso paste or to taste
• 1/2 tablespoon soy sauce, tamari optional
• 1/2 each cucumbers peeled if needed, and slice into thin strips
• 1 teaspoon rice vinegar or to taste
• 1/2 teaspoon sesame oil
• 4 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. Stir in the mushrooms, sweet potatoes, and tofu, and cook for about 3 minutes.
4. Pour the water into the pot along with miso paste and soy sauce if using.
5. Bring to a boil over high heat, reduce the heat to medium-low or low to maintain a gentle simmer for about 12 minutes, until the sweet potatoes are soft and the noodles are cooked.
6. Stir in the vermicelli noodles half way through through the cooking.
7. Remove from the heat and stir in rice vinegar.
8. You may need to adjust the seasoning by adding more miso paste if needed.
9. Top with cucumber and cilantro.
10. Serve warm.

rice vermicelli, vegetable oil, garlic, ginger, scallions, mushrooms, mushrooms, sweet potatoes, water, miso paste, soy sauce, cucumbers, rice vinegar, sesame oil, cilantro freshly

Taken from recipeland.com/recipe/v/sweet-potato-miso-stew-54332 (may not work)