Seaweed Adzuki Stew

Seaweed Adzuki Stew

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Seaweed Adzuki Stew calories by ingredient
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Leave out the egg for a vegan stew. Leave out the egg for a vegan stew.
Number of Servings: 2


    Egg 2 medium
    Paprika, 1 tsp
    Pepper, red or cayenne, 0.5 tsp
    Turmeric, ground, 1 tsp
    Sunflower Oil, 1tsp
    Garlic, 1 tsp
    Ginger Root, 1 tsp
    Winter Squash, 150g
    Canned - Adzuki Beans 235g drained
    Pumpkin 200 grams
    Porcini Stock Cube, 1 serving (in 1 litre boiling water)
    Seaweed, wakame, 20 grams
    dried shitake mushrooms 25 grams
    Onions 250 grams


Chop the squash small to shorten cooking time.


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.

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