Seaweed Adzuki Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Egg 2 mediumPaprika, 1 tspPepper, red or cayenne, 0.5 tspTurmeric, ground, 1 tspSunflower Oil, 1tsp Garlic, 1 tsp Ginger Root, 1 tsp Winter Squash, 150gCanned - Adzuki Beans 235g drainedPumpkin 200 gramsPorcini Stock Cube, 1 serving (in 1 litre boiling water)Seaweed, wakame, 20 gramsdried shitake mushrooms 25 gramsOnions 250 grams
Snap up seaweed and mushrooms and leave to soak in boiling water with stock cube.
Dice onions with garlic and ginger,and fry with oil until soft, add spices.
Add small diced winter squash and pumpkin.
Add stock (with the soaked seaweed and mushrooms)
Add beans.
Leave to simmer until squashes are cooked to liking. Add more water if mushrooms/seaweed have absorbed a lot.
Beat eggs, then turn off the heat, while stirring gently pour the beaten eggs in a thin ribbon into the pan, stirring all the time to make "egg flower".
Serve strait away.
Dice onions with garlic and ginger,and fry with oil until soft, add spices.
Add small diced winter squash and pumpkin.
Add stock (with the soaked seaweed and mushrooms)
Add beans.
Leave to simmer until squashes are cooked to liking. Add more water if mushrooms/seaweed have absorbed a lot.
Beat eggs, then turn off the heat, while stirring gently pour the beaten eggs in a thin ribbon into the pan, stirring all the time to make "egg flower".
Serve strait away.
Nutritional Info Amount Per Serving
- Calories: 357.1
- Total Fat: 8.8 g
- Cholesterol: 162.8 mg
- Sodium: 159.4 mg
- Total Carbs: 50.2 g
- Dietary Fiber: 15.3 g
- Protein: 22.9 g
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