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Vegetarian Stews and Soups

Sometimes I indulge in dishes with loads of fresh vegetables and herbs. Vegetables are high in fiber and nutrients. What I like about veg dishes is that when prepared right, they can deliver a hearty punch of goodness that I'm sure meat lovers would enjoy. I try to use the freshest ingredients available and layer my veggie stews and soups with complex flavors derived from a variety of herbs and spices. Please enjoy my very easy to make recipes below!
Miso Soup with Veggies Recipe
Ingredients:
1 cup sliced daikon, 1 cup bite-size oyster mushroom, 1 cup spinach, 1 dash garlic powder, 1 dash dried parsley, 1 sheet toasted nori seaweed (cut to bite size), 3 cups water, 2 tbs white miso paste and freshly ground black pepper

Procedures:
1. Boil water in a medium size pot
2. Add daikon, oyster mushroom, garlic powder and parsley into the pot. Stir to incorporate and let the mixture boil until daikon turns translucent
3. Add pepper, nori sheet and miso paste. Stir and bring the mixture to boil
4. In a serving bowl, add freshly washed spinach. Pour soup into the bowl. Sprinkle fried shallot as a garnish
5. Serve with a bowl of rice

Tips: You can opt to add your fav veggies like carrots, onion, nappa cabbage, etc and your fav meats. Make sure you cook the raw food before mixing in the miso paste.
Cabbage Stew
Ingredients (4 to 6 servings):
Half a head of cabbage, 1 medium onion, 4 garlic cloves, 2 carrots, a bunch of asparagus, 1 can (28oz) whole tomatoes, 1 can (15.5oz) red kidney beans, 1 can (15.5oz) black beans, a few dashes of Worcestershire sauce, olive oil, dried chili flakes, smoked paprika, ground nutmeg, 2 dried bay leaves, dried oregano, dried basil, ground black pepper, salt and a bunch of fresh parsley

Procedures:
1. Cut onion and garlic to pieces. Slice carrots thinly. break asparagus to bite size. Slice cabbage to strips and rinse under cold water
2. In a medium pot, heat over medium. Add olive oil, onion, garlic and garlic. Stir until onion turn translucent 
3. Add tomatoes and gently break them into pieces using your spatula
4. Drain both beans and rinse to remove any gooey fluids
5. Toss the beans in the pot and blend in desired amount of dried spices



6. Bring the mixture to a gentle boil and add cabbage. Cover the pot with its lid. Stir every 5 to 10 minutes until the cabbage is cooked down and the stew thickens (about 15 to 20 minutes)
7. Season with black pepper and salt (I didn't use any salt in my recipe)
8. Ladle the stew into servings bowls. Sprinkle fresh chopped parsley and serve the stew with couscous, noodles, a hunk of good crusty bread or rice 

Tips: You can substitute dried herbs with fresh ones and add your fav veggies. You can also add your fav protein and seafood in the stew



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