Miso Stew - cooking recipe

Ingredients

1/3 cup quinoa, rinsed well and drained
4 1/2 cups water (preferably filtered water)
1 inch kombu seaweed
2 tablespoons arame seaweed
2 teaspoons olive oil or 2 teaspoons sesame oil
1/2 cup chopped yellow onion
2 garlic cloves, thinly sliced
1/2 cup chopped firm tofu, rinsed and drained
1/2 cup sliced carrot
3 fresh shiitake mushrooms, sliced
1 -2 tablespoon miso
1 cup thinly sliced bok choy or 1 cup napa cabbage
1 teaspoon soy sauce
2 tablespoons sliced scallions
1/2 teaspoon dulse flakes (sea vegetable)

Preparation

Combine the quinoa with 1 cup of the water and the kombu in a small saucepan. Cover, set over medium-high heat, and bring to a boil. Reduce to low and simmer for 20 minutes, or until the quinoa is cooked through.
Meanwhile, soak the arame in 1 cup of water. Set aside.
In a medium saucepan, heat the oil over medium heat, add the onion and garlic and sautee for about 5 minutes.
Add the tofu and the remaining 2 1/2 cups of water, carrot, and mushrooms. Cover and simmer on medium-low heat for 5 minutes. Remove from heat.
Remove the kombu from the quinoa and discard it. Add the quinoa to the stew.
Measure the miso into a small bowl and add 1/2 cup of the hot stew liquid. Using a whisk, dissolve the miso into the liquid and return the mixture to the saucepan. Do not boil or simmer.
Add the bok choy or napa cabbage and the soy sauce and stir to combine. This will barely wilt the greens.
Rinse and drain the arame and add to the stew.
Pour into 2 bowls and garnish with scallions and dulse.