Braised Shiitake Mushrooms
with Tofu, Thai Basil & Chilies
Prep Time
3 hours
Number of Servings
Serves 4
Ingredients
  • 2 Tbsp gluten-free red miso paste
  • [q:1/4] cup rice vinegar
  • 3 shallots, sliced into thin rings
  • 2 Tbsp minced fresh ginger
  • Kosher salt
  • 2 lbs fresh shiitake mushrooms, stems removed, caps left whole
  • 3 Thai (bird’s-eye) chilies, seeded and sliced into thin rings
  • 1 small red bell pepper, seeded and thinly sliced
  • 1 small yellow bell pepper, seeded and thinly sliced
  • [q:1/2] lb firm tofu, cut into [q:1/2]-inch-thick planks, seasoned with a pinch of salt and pressed*
  • [q:1/4] cup freshly torn Thai basil leaves
Directions
  1. Preheat a 4-quart (or larger) slow cooker on the High setting for at least 15 minutes.
  2. Pour 4 cups of water into slow cooker. Add miso, vinegar, shallots, ginger, and [q:1/2] teaspoon salt, whisking well to fully dissolve miso. Add mushrooms and Thai chilies, cover with lid, and cook on High for 1 hour.
  3. Add bell peppers and tofu to mushroom mixture, re-cover cooker, and cook for 1 hour more, still on High setting. To finish, add basil, mix well, season with salt to taste, and serve in a deep platter or a bowl.
Nutrition Info
206 Calories, 13 g Protein, 34 g Carbohydrates, 10 g Fiber, 4 g Total fat (1 g sat), 646 mg Sodium, [nutrition:5] Vitamin B3 (niacin), B6, C, Phosphorus, [nutrition:3] Vitamin B2 (riboflavin), Potassium, [nutrition:2] Vitamin K, Magnesium, Zinc, [nutrition:1] Vitamin B1 (thiamine), Calcium, Iron