A savory bean and vegetable stew flavored with miso‑style seasoning. Rustic, warming, and deeply satisfying. Fun fact: Nimono is one of Japan’s oldest cooking methods, dating back over a thousand years.

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How to Make

https://youtu.be/nPoHBo8hvho

JP 2. Miso Nimono (Miso‑Style Bean & Vegetable Stew)

Bean: White beans or soybeans — but for a gentle, creamy stew, white beans work beautifully.

Tempering Note: Japanese cooking does not use tempering. No tempering needed.

This is a rustic, warming stew flavored with miso‑style seasoning.

🍛 FULL‑POT RECIPE (1 lb white beans)

Ingredients — Bean Pot

• 1 lb white beans (soaked overnight or simmered longer)
• 12 cups water
• 1–2 cups dehydrated veg OR 3–4 cups fresh veg (carrot, onion, daikon, cabbage, mushrooms)
• 1 tsp ginger
• 1 tsp garlic
• 1 tsp white pepper
• Salt to taste
• Optional: 2–4 tbsp miso‑style seasoning (added at the end, off heat) (not found in kit)

Ingredients — Grain Pot

parboiled rice. + barley + quinoa

🔥 Instructions — Full Pot

Pot 1: Miso Nimono

1. Simmer white beans 60–90 minutes until soft.
2. Add vegetables, ginger, garlic, pepper, and salt.
3. Simmer 20–30 minutes until stew thickens.
4. Stir in miso‑style seasoning at the end (do not boil after adding).

Pot 2: Rice + Barley + Quinoa

Simmer rice and barley in pot but add quinoa 15 minutes latter cook for 30-45 minutes or until soft

Serve

• Ladle miso bean stew over rice/barley.
• Add sprouts for brightness.

🍛 QUARTER‑POT RECIPE (¼ lb white beans)

Ingredients — Bean Pot

• ¼ lb white beans
• 3 cups water
• ½–1 cup dehydrated veg OR 1 cup fresh veg
• ¼ tsp ginger
• Pinch garlic
• Pinch white pepper
• Salt to taste
• 1–2 tsp miso‑style seasoning (added at the end)

Grain Pot

•  rice
•  barley
• quinoa
• 3 cups water