It's officially called Tofu Stew, but I don't think that sounds very appealing, especially since there's a lot of people who aren't that excited about tofu, so I've renamed it Colorful Stew. You could make it with or without tofu. The recipe calls for winter squash, but I didn't have any so I subsituted with sweet potato. I also cut down on the salt, changing it from one tbsp to one tsp instead. You can use any kind of miso and vinegar you have - I've never seen umeboshi vinegar, so I substitute with rice or wine vinegar.
|Colorful Tofu Stew served with fake chicken and dumplings from Yuan|
|Tofu Stew from Kripalu Cookbook|
This cookbook comes from the Kripalu Center for yoga and health in Massachusetts. I've never been, but heard great things about it.