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Pumpkin Miso Tomato Stew

Costo $5.5, ahorrar $10

Fuente: Recommended by CookPal

  • 15 Min
  • 2 Porciones
  • $5.5

INGREDIENTES

  • Vegetables

    • 🎃 200g pumpkin, cut into bite-sized pieces
    • 🍆 2 eggplants, roughly chopped
    • 🧅 1/4 stalk green onion, finely chopped
    • 1 piece ginger, minced

  • Condiments

    • 🍅 1/2 can chopped tomatoes
    • 1.5 tbsp miso
    • As needed salad oil

PASOS

1

Cut the pumpkin into bite-sized pieces. Roughly chop the eggplants. Finely chop the green onion and mince the ginger.

2

Heat salad oil in a frying pan over medium heat. Add the pumpkin and eggplants, and sauté until they develop a golden color.

3

Add the canned tomatoes, ginger, and green onion. Mix well, cover with a lid, and simmer over medium heat for 7 minutes.

4

Add the miso and mix thoroughly. Serve in a dish and enjoy.

NUTRIENTES

Por 1 porción

🔥

150

Calorías

  • 3g
    Proteína
  • 20g
    Carbohidratos
  • 5g
    Grasas

💡 Consejos

This dish pairs well with steamed rice.You can substitute pumpkin with sweet potato for a different flavor.Store leftovers in the fridge for up to 2 days.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.