Author: Sabrina at Straits Road Kitchen
Cook time : 6 hours
- 10 g (1 tbsp) grass-fed ghee or olive oil
- 200 g (1 large) yellow onion
- 454 g (1 lb) tender mushrooms (such as shiitake or cremini), sliced (choose shiitake if you want more medicinal compounds in your soup)
- 8 cloves garlic, smashed
- 180 g (1 cup) Job's tears (coix seed)
- 24 g (3-4 pieces) dried Chinese yam
- 8 g (2-4 slices) dried reishi mushroom
- 8 g (2-4 slices) Solomon's seal rhizome
- 6 g Ginseng root or ginseng slices
- 6 g (4 slices) wild astragalus root
- 3 g (1 pc) Agaricus blazei mushroom
- 4 no black jujube
- 8 g kombu seaweed
- 1.9 L (8 cups) filtered water
- 30 g (2 tbsp) white miso (adjust to taste)
- 1 bunch hearty greens (such as kale or chye sim), roughly chopped
- 200 g (1 block) cooked tempeh or firm tofu, diced
Set a slow cooker to saute mode; or set a saute pan on the stove. Add the ghee or oil, then add the onions and mushrooms. Cook, stirring occasionally, until the onions soften, about 5 minutes.
Rinse and drain the Job's tears. In a bowl, combine the dried herbs (Chinese yam, resihi, Solomon's seal, ginseng, astragalus, A. blazei, jujube). Rinse and drain the herbs.
In a slow cooker, combine the onion/mushroom mixture, Job's tears, herbs, and water. Cook on low setting for 6 hours.
5 minutes before serving, stir in the miso and and vegetable. Cover and cook until the vegetables are just wilted, but still retain their bright green colour. This will take only minutes.
To serve, ladle the stew into serving bowls. Serve with tempeh or tofu for a higher protein and complete meal.