Review: Izakaya Kou, San Francisco

Izakaya are Japanese gastro pubs that serve up small tapas style plates that pair well with your favourite drink or 10. Unsurprisingly this makes it one of my favourite cuisines, and in particular it's great for large parties where everyone can find something to nibble while you chat and drink. 

Izakaya Kou is one of my favourite establishments to take visitors to San Francisco. There's great nibbles, import Kirin on tap and it's not far from our house in Japantown. Kou makes a great stop for work drinks or after a theatre visit in Japantown or the Fillmore district. 

The plates are fairly small which allows you to have a little bit of everything, buy a table full and share with your friends!

Tsukemono $5USD

Start with something light and nibbly while you peruse the menu. Their pickles are a mix of store bought and fresh Japanese vegetables like daikon, nasubi, carrots and cucumbers

Edamame $4USD

Boiled salted edamame are beloved by just about everyone and the fresh sea salt makes the ice cold beer go down faster.

Maguro sashimi $10USD

Raw tuna is one of my favourite things in the world. Sadly I think this tuna has been frozen but is still well textured and tasty. There are a number of healthy alternatives like this sashimi, vegetables and vegetarian sushi if one is trying to eat sensibly, though that can be hard when everyone else digs into the beer and fried delights. 

Kou sashimi $18USD

Raw salmon, big eye tuna and yellowtail are served on a fresh bed of ice with shiso leaf and wasabi. The fish is fresh and reasonably well cut and the decoration is sweet even if inedible garnishes annoy me. 

Gyoza $6USD

Who doesn't love dumplings and beer? These gyoza are freshly made with super thin skins and a light  pork filling with lots of scallion. If you're not adventurous these are delicious for any age and  contain no seafood. 

Tori karaage $7USD

Once the drinking starts it's time for some fried food. Their karaage chicken is slightly spicy but lightly breaded in a sesame batter that is crisp without being too oily. The spicy pepper aoili that comes with it is not traditional but is simply delicious.

Chicken Tsukune $6USD

Tsukune are one of my favourite bar snacks that we discovered after a boozy night out in Kyoto. Ground chicken is spiced with garlic and ginger and then grilled with a sweet barbecue sauce. I generally recommend several of these since they disappear in a snap.

Okonomiyaki $12USD

Okonomiyaki is some of the best drinking food there is. Mixed vegetables are stir fried with egg then formed into a cake (think Japanese bubble and squeak) and doused in toppings. The okonomiyaki at Kou is made with American smokey bacon which pairs swimmingly with the sweet sticky sauce and mayonnaise. Topped with heapings of shaved dried tuna, scallion and seaweed this is all kinds of savoury deliciousness. Okonomiyaki is very hard to find in the US and this is a great rendition. 

Beef tataki $10USD

Raw beef is lightly seared and served with red onion and a lovely herb salad. The beef is corn fed but the preparation is very nice. 

Kabocha croquette $8USD

This is their winning dish, soft morish and delicious, fried but not heavy yet sticky and savoury. Prepared a little like a vegetarian Scotch egg with a soft boiled egg in the middle covered in mashed kabocha squash, breaded fried, then covered in sticky okonomiyaki sauce. Yum!

Best enjoyed in groups!

Izakaya Kou also has some more standard Japanese fare like soba or ramen noodles, sushi and tempura. There are plenty of vegetarian options like salads, gratins and tofu dishes. They also have a fair number of grilled meat options like bacon wrapped asparagus, kurobuta pork sausage or crispy pork belly. The staff will also bring gluten free soy and other options if required, all in all this makes it a great destination for groups with varied food requirements. 

Admittedly the service can be a bit variable; on the weekend they sometimes seem overwhelmed but as a mid week destination for a small group or a date it's a great option. There are small party rooms available for those seeking privacy - booking is recommended and a $200 minimum spend is required. 

Izakaya Kou

http://www.izakayakou.com/

1560 Fillmore St

San Francisco, CA 94115
(415) 441-9294

Japanese gastro pub and small plates

Snapshot: Gott's Roadside, Palo Alto

One of the catch cries of Silicon Valley is "You always have email, there's always traffic on the 101" so there's little point in checking the notifications on your phone, tablet, smart watch or whatever gadget you happen to be obsessed with this week. 

Sometimes when the Valley gridlock gets too much we pull over for some peninsula eats instead of cursing the traffic and on one such evening we discovered Gott's Roadside. This isn't a super fancy fernickity place just great diner food done really well (though admittedly with a Bay Area price tag). 

A modern Californian take on the diner with polished concrete floors, exposed beams and industrial tech metal furnishings are to be found everywhere. Still with all that classy Palo Alto interior decorating it's still one roll of Formica away from being Mel's Diner in spirit.

Western Bacon Blue Ring Burger $11.99USD

Onion rings, blue cheese and bacon make this South Western style burger one of my favourite combinations. With good quality fresh beef and a crispy chewy brioche style burger bun this is easily the best burger I've found in the Bay, beating even Counter Burger for deliciousness. Many options are available for burgers including Patty Melts, Sourdough Mushroom, Green Chile as well as Hot Dogs and hot Chicken sandwiches.

Looking for something not in the form of a sandwich? Try a salad, chilli, tacos or fish and chips. Great quality casual road stop food, morish and filling! All hot dishes other than the hot dog range from $10 - $15 and do not include sides so beware sticker shock, this is no dollar menu burger stop.

Sweet Potato Fries $3.99USD

Fries are delicious with no hint of stale or cold oil, crisp hot and made to order. Standard chips, onion rings and garlic fries are all available or for a true indulgence try the Chili Cheese Fries ($5.99USD)

I especially love the organic Mustard and Ketchup on hand. As well as the cute Sir Kenningston's logo these condiments are ethical and free of high fructose corn syrup giving them the real taste of non-US ketchup without that high fructose aftertaste. 

Gott's Roadside

http://gotts.com/

Town & Country Village
855 El Camino Real #65
Palo Alto, CA 94301

High end diner food and delicious burgers

Review: Ramen Underground, San Francisco

Continuing on our mission to eat all the ramen in Japantown in San Francisco is Ramen Underground which has actually become a staple for us. The cute little izakaya style restaurant is tucked at the top of the Japantown shopping centre away from the maddening crowd during Summer festival season. 

The decor is decidedly traditional Japanese izakaya style with dark wooden fences and paper screens throughout. 

Gzyoza $4.95USD

Not amazing quality but definitely hand made fresh regularly. You can get them steamed or fried or even on top of your ramen. 

Tofu tomato salad $7.95USD

As someone who has trouble with dairy this Asian take on Caprese salad is perfect as a side for hot soup or during the warmer months. 

Spicy wings 3 for $4.95USD

Not quite buffalo not quite karaage these wings are slightly spicy with no heavy bread coating and a hint of sesame oil. 

Spicy sesame cold ramen salad $10.95USD

This cold ramen salad is a little deceptive as the sesame mayo dressing is far spicier than first appearance would allow. Served with cold corn, mushrooms, greens and a slice of roasted pork this is a great Summer alternative to hot soup.

Miso Ramen with Tofu $9.95USD

I find their miso soup a little thin, lacking the collagen that I like in a ramen but the miso is good and the tofu is fantastic. I do wish they would put more toppings in their ramen though since I feel I have to add multiple things before I get a full meal. 

Spicy miso chashu ramen $9.95USD

Sadly they lack a real tantanmen with that thick thick soup I love but since I don't eat much wheat anymore I usually order the noodles on the side so that I can enjoy the soup without all that carby bloat and related post lunch nap

Habanero ramen with Egg and Scallions $12.95USD

Phew this is all for my man and not for me; I like spice but not the sharp green flavour and afterburn of the Habanero. He however thinks this is the best ramen known to man. Add in an egg and a lot of scallions and he is a happy happy diner.

Spicy tonkotsu ramen with egg and tofu $13.95USD

Again the tonkotsu needs a little more depth and thickness for my taste but it is a very good broth and not too heavy on the stomach. Good quality soft boiled eggs and excellent tofu round out the dish. 

This is how you know you're eating in San Francisco.

The food is very good but the service can lack a little, they tend to hire Japanese students who don't always have restaurant experience. That said it's a great little lunch date place and conveniently placed near the Daiso and Kinokuniya making it a great place to sit down and review your purchases in or rest your weary feet. This is also one of the few places in Japantown that will do a vegetarian broth making it a good option to take vegetarian and vegan friends.

Ramen Underground

1675 Post St
San Francisco, CA 94115

http://www.ramenunderground.com/

Casual ramen restaurant in izakaya setting

Great for lunch

Chelsea Market, New York City

Well things have been very busy recently for me, we got married and have been traveling for the honeymoon. Expect a lot of catchup and a lot of travel posts over the next few weeks as we've been eating and drinking up a storm. 

One of the great pieces of food tourism in the US are all of the inner city gourmet markets available to the urban foodie. Chelsea Market is one of the classic food destinations in New York City and conveniently located near my office! 

Chelsea Market is a combined food business and office space between 9th -10th Avenues and 15th - 16th streets taking up the whole block in a gorgeous 19th century brick building.  If you're expecting a farmer's market you'll be disappointed, instead it's more like a food hall and specialist food vendors. Some serve hot meals and sit down dining, others sell kitchen equipment, spices, rare ingredients and all manner of things for the foodie. 

On weekends and at lunchtime the place gets packed to the rathers with wide eyed and hungry shoppers. If you're a tourist in New York think about heading down during mid morning to get fresh options and plenty of space. For the best place to eat a picnic lunch of tasty morsels bought in the Market don't fight over the few seats in the building itself instead head outside to the High Line which runs along the 10th Ave portion of the building. 

There's plenty to be explored but here's some of my favourite stops at Chelsea Market, go check it out yourself!

Spices and Tease has every herb and spice you could possibly need in bulk and in fine quality. Expensive or hard to find ingredients for European, Asian and Middle Eastern dishes can be easily found. If you're interested in trying out an exotic dish but never could find saffron, sumac or oaxaca then this is a place for you to enjoy a global taste mission all in one place. 

If you've been in the US for a while the thing that you miss the most (yes, even more than the coffee) is the bread. New York is one of those exceptions that proves the rule - the bread is amazing and the sandwich shops endless. There are numerous places tht you can get a great lunchtime sandwich in Chelsea Market in Italian sub or Jewish deli styles. This display case of ready to be pressed panini is from Buon Italia.

Bowery Kitchen Supply has one of every gadget and plate you could possibly want as a cook or a host. Oyster shucking gloves, ginger microplanes, icing spatulas, sushi plates and cazuela de barros can all be found with a neat deli counter shoved in the back. Expect to part with some money particularly if you take even the smallest peek at the knives and copper pans.

The Lobster Place is an infamous seafood vendor with one of everything delicious you could put in your high end NYC dinner party. Maine Lobster and New England Oysters are definitely top of the list for the local seafood afficionado. 

Of course there's plenty of other places in Chelsea Market to grab a bite. Try Dickson's Farmstand Meats for hand crafted charcuterie or Lucy's Whey for artisanal cheeses galore. For a sit down meal try the legendary Morimoto or Buddakan for delicious Asian fusion meals or for a more casual affair take away a delicious Cambodian sandwich from Num Pang. 

There's also a display space for rotating exhibits and we're lucky to find on the day that we're visiting The Balvenie are doing a launch for the Rare Craft collection. We collect a tipple of the whole range and a free whiskey glass to take home.

As part of the campaign they've had many rare crafts made and are on display, nervously watched by their security and marketing team. Hand crafted instruments, boots, clothing, architecturally designed lamps and this exquisitely restored The Balvenie Morgan sports car are all on display.

You can easily walk the whole market in an hour if you're pressed for time or really take your time to poke and shop, eat and sip for 3-4 hours. Combine a trip to Chelsea Market with a wander around this trendy neighbourhood and stop at local eateries like Cafeteria or Murray's Bagels for lunch.

Chelsea Market

http://chelseamarket.com/

Gourmet food hall and restaurant destination
Free entry, spend to your budget including many cheap bakery options

Recipe: Low carb gluten free chocolate brownies

If you can't tell I recently bought a slice tray so I'm working my way through recipes I haven't made in quite some time. This recipe is a keto adapted version of one provided to me by a coworker with gluten free food restrictions. 

Low carb gluten free chocolate brownies

1 cup almond flour/meal
1 cup walnut pieces
2 cups granulated Splenda
2 tbpsn cocoa
1 tspn baking soda
pinch of salt
1/2 cup butter
3 whole eggs
115g (4oz) unsweetened chocolate
1 tspn vanilla essence

Method

• Preheat the oven to 180C (350F) and line a slice tin or square baking tin with wax paper
• In a mixer add your almond flour, Splenda, cocoa, salt and baking soda and then mix on the slowest setting until combined
• In a microwave or double boiler melt the chocolate and the butter together and then stir thoroughly
• Add eggs and vanilla essence to the flour and mix on a medium speed until a thick batter is formed
• Add the butter/chocolate mix to the batter continuing on medium speed until an even texture is formed; it should have an almost dough like consistency
• Turn off the mixer and fold in your walnut pieces then turn the batter into your slice tin
• Press with your hands or a baker's blade to evenly distribute to all corners, an even top will prevent cracking
• Bake for 25 mins then turn onto a rack to cool
• The texture is excellent whether you avoid wheat or not, carb eaters can replace the Splenda with half as much Brown sugar
• You can ice the top if desired or dust with confectioner's sugar or powdered Splenda 
• Cut into 16 Brownies - Macros below are for the whole batch - Each brownie is 192 Calories, 5.3 Carbs (2.6g Net), 17.5g Fat

Review: Shanghai 456, New York City

Finding regional Chinese cuisine is surprisingly hard in San Francisco so when we walked past this Shanghai (Hu) Cuisine restaurant we had to stop in. It was brunch time which means yum cha, pretty much my favourite meal of all time.

The restaurant was not large but it was packed to the gills. Encouragingly we sat next to an excited group of foodie Chinese women having a ladies lunch. Not only did they look happy as anything with their food but we caught each other curiously checking out what dishes came to the table and had to laugh... one of those happy moments that transcends language.

Green Beans $5.50USD

Green beans cooked with caramelised onion, shallots and garlic. It's usually a good idea to get greens with dimsum to offset the fatty heavy dumplings. The sweet onion was cooked to perfection.

Green Onion Pancake $2.50USD

Soft crisp shallot pancake is fried in crispy layers. These pancakes were huge and I admit we were unable to finish them despite being delicious. For $2.50 these aren't much more expensive than buying them from the bakery cold.

Pork Xiao Long Bao $5.25USD

Once can't eat at a Shanghai restaurant without ordering xiao long bao - a refined soup dumpling that fills with fragrant liquid when steamed. The secret to xiao long bao is making a jellied stock in the dumpling mix that melts when heated. This rendition was excellent, with paper fine pastry perfectly formed using a traditional 18 fold method.

Dumpling in Spicy Sauce $5.50USD

This dish was what made the stop worthwhile and I will be tracking it down again on future trips to New York. I assumed when I ordered it that it would come in a standard chilli oil and vinegar sauce. Instead hearty pork and shallot dumplings are boiled and served in a sticky dan dan mien sauce - a combination of ground sesame paste and chilli. If I could have I would have licked the plate... just sensational. At under $6 this is one of the best bargains in New York.

There's only so much two people can eat so sadly we didn't get to explore the menu as much as I would like but there were plenty of beckoning plates like pan fried breakfast buns, pancakes filled with beef, crab xiao long bao, beef soup, triple delights and sticky Shanghai fried meats. 

Shanghai 456 is one of those hole in the wall eateries that proves that good food in New York doesn't need to be all fancy menus and celebrity chefs... good simple food done very well makes this place worth a walk in Chinatown. 

Shanghai 456

www.456shanghaicuisine.com/ (currently parked)

69 Mott St # A
New York, NY 10013
United States
(212) 964-0003

No nonsense Shanghai cuisine and dim sum

Snapshot: East Village Dumpling Walk, New York City

This had started out as a post work trip to the New York branch of Ippudo Ramen but it was not to be. Their policy of no reservations meant that even leaving work early there was a 3.5 hour wait in the cold by the time we got there. 

Instead we decided to do a little walking tour of the best of the Village's Asian eats, buying small plates at three fantastic eateries in the neighbourhood.

Mimi Cheng's Dumplings

Mimi Cheng's reminds me of hole in the wall eateries in Asia, a small menu done very well with a quiet Chinese grandma folding dumplings in a corner. The decor is what you might politely call "minimal" a few row tables and some stools surrounded by blackboards harking prices. 

The Reinvented Classic 6 for $8USD or 8 for $10USD

A classic guotie (pot sticker) stuffed with pork, boy choy and cabbage. The wrapper is delightfully thin and folded to in a classic style fried or steamed to order. 

The Mimi Cheng  6 for $8USD or 8 for $10USD

A lighter Chicken and Zucchini stuffed dumpling is folded into a dim sum triangle shape using the same dumpling wrapper as the classic. 

Seasonal offerings are made daily and once sold out gone forever; I was very sad to have missed the Autumnal Thanksgiving Turkey dumplings. Still their standard jiaozi and their delicious "secret sauce" take on  Chinese spicy sesame dipping sauce are well worth a stop.

www.mimichengs.com

179 2nd Ave
New York, NY 10003

Momofuku Ssam

David Chang is one of those celebrity chefs whose popularity I think is over rated; sure he's brought modern Asian Fusion cuisine to the New York scene but as a long time Sydney resident this is hardly ground breaking to me. Still if you're willing to brave the wait there are some delicious dishes on offer.

The hostess is like something from a New York sitcom trope barking orders, turning away even the wealthiest of clients and ruling with an iron fist (and an iPad checklist). They've vastly improved the experience since my first trip to a Momofuku restaurant though. Diners names are taken and a time to seating given. Rather than standing in the cold or jammed into the vestibule, as in the past, we were given the opportunity to wander off and texted when our table was ready. 

Most of the Ssam menu focuses on Asian influenced dishes and barbecue but I'm here for the Bao.

Buffalo pork buns – crispy pork belly, hot sauce, blue cheese

Pure fusion madness that just works. Crispy fried pork belly is paired with one of those ultimate New York flavour profiles - Buffalo hot sauce, crumbled blue cheese and red cabbage coleslaw. Everything is served on a soft folded mantou bao, a sweet wheat dough known to most from char siu bao. 

Steamed buns – pork belly, hoisin, cucumber, scallion

Soft slow baked pork belly matches perfectly with sweet sticky Hoisin sauce, scallion and freshly made pickled Cucumber. 

momofuku.com

207 2nd Ave

New York, NY 10003

(212) 254-3500

BaoHaus

BaoHaus was the absolute star for me on this trip. We took a chance on it while we waited for our seats at Momofuku Ssam and honest... it was so good it made Chang's offering disappointing in comparison. The brainchild of internet darling Eddie Huang BaoHaus offers casual Taiwanese American eats.

The restaurant is totally ghetto - covered in graffiti and staffed by super excited urban warriors. Korean and American hip hop streetstars smile and push fried chicken on you gleefully. The staff are all super invested in the business and took the time to chat not only about the food and the restaurant but about our travels and planned New York dining. I can't remember the last time I visited a business with such excited staff and their excitement was infectious as well as being well founded.

Sometimes the simple things are absolutely the best and if you're more interested in great food than status BaoHaus is the place for you.

Chairman Bao  $8USD

 Berkshire pork belly is braised in a soy and all spice mix served with  relish, crushed peanuts, red sugar, and cilantro. The peanuts and cilantro offer an almost Vietnamese taste to offset the Taiwanese lu rou fan pork. Absolutely amazing, pure genius in taste matching and completely unique to my experience.

Birdhaus Bao $8USD

Soft, moist, brined chicken is breaded in a southern style batter served salted with a mouthwatering citrus aioli and more nuts and cilantro. The fried chicken and mayonnaise is unsurprisingly quite heavy on the stomach (and the waist) but entirely worth it. If I could reverse engineer their aioli recipe I would be one happy cook. 

baohausnyc.com

238 E 14th St

New York, NY 10003

 (646) 669-8889

Recipe: Louise Cake

Valentine's means sweets for my sweet and this Kiwi classic is my man's favourite cake. This recipe is cheap and easy to make from cupboard staples.

Louise Cake

Base:
125g butter
3/4 cup Caster sugar
3 Large eggs separated
1 3/4 cup Plain Flour
1.5 tspn baking powder

Topping:
1/4 cup Caster sugar
1 cup Coconut
1 tspn Vanilla essence
1/2 cup Jam

Method

• Preheat oven to 170C
• Grease and line a slice tin or cake tin
• Separate the eggs and set the whites asside
• In a bowl cream the butter and sugar until fluffy and pale, then add the yolks one at a time
• Sift in the flour and baking powder and then mix until it forms a crumbly dough
• Press into the cake tin and prick with a fork, then bake for 10 mins
• While the base proves whip the egg whites into soft peaks
• Slowly add the sugar and vanilla and mix until the meringue turns glossy
• Remove the meringue from the mixer and then gently fold in the coconut
• Remove the base from the oven and spread the jam on with a spatula. You may wish to warm the jam slightly for easier spreading
• Spread the coconut meringue topping over the pastry and jam base and then return to the oven for another 20 mins or until the peaks are golden
• Cool in the tin then remove and cut into squares to serve with tea

Review: Blossom on Columbus, New York City

Too often Vegan restaurants cater only to the down home hippy market, failing to capture the dining dollar of the wealthier ethical diner. Luckily New York City is a bustling food market with a restaurant to cater for every possible variation. Blossom own multiple restaurants in Manhattan, but the venue on Columbus is a lovely formal dining affair within stone's throw of the Central park. The wonderful food and easy distance make this the perfect stop for a post Park or Museum outing. 

By being entirely free of animal products the menu at Blossom also caters easily to the allergen market - gluten free, dairy free, wheat free, nut free and low carb options appear throughout. 

Buffalo Risotto Croquettes $10USD

Spicy risotto is breaded and fried served with vegan "blue cheese"

Heirloom Tomato Salad $14USD

A vegan rendition of a classic Caprese salad with vegan mozzarella and cashew cream. 

Mushroom Ravioli $13USD

Hand made ravioli stuffed with mushroom with a vegan butter sauce.

Southern Style Seitan Sandwich with Sweet Potato Fries $17USD

Seitan is a gluten based meat alternative which is not to my taste but was well enjoyed by my friend. Each of the Sandwiches could be served with a variety of sides 

Vegetable Lasagne Stack $20USD

As a low carb eater I always love to find pasta alternatives. This vegie stack included pasta sauce, vegan mozzarella interleaved between layers of eggplant and zucchini and topped with arugula.  

Fetuccine Alfredo $19USD

Vegan cheese and nut milks are used to prepare this animal free alfredo and served on fettucine with mushrooms, herbs and grape tomatoes.

For a group with very specific food needs this was a perfect choice, while some of the food may seem a little bland or strange to omnivores the chance to have an entire selection of Vegan dishes is rare. The restaurant is well decorated and the customer service immaculate, much recommended. 

Blossom on Columbus

http://blossomnyc.com/

507 Columbus Avenue
New York, NY 10024
United States

Upscale Vegan formal dining

Recipe: Miso Chicken Stew

I am lucky enough to have an extensive food program at work including cooking classes. Recently we attended a class on slow cooker recipes, since many employees complained of receiving slow cookers as wedding gifts with limited ideas of what to do with it. This recipe was a complete killer, delicious and so simple even the most basic of cook could prepare something wonderful. Make it on a cold winter day or prepare it for the sick loved one in your life.

Miso Chicken Stew

8 chicken thighs (or 500g chicken)
4 medium carrots
2-3 stalks of celery
1 large onion
3 cloves garlic
1/2 cup white wine
1/2 cup white miso paste
Chicken or Vegetable stock (enough to cover ingredients)
Salt and Pepper to taste
4 sprigs Thyme or Rosemary

Method

• I buy fresh miso paste from the local Korean market, many Western supermarkets will now carry Miso Paste. Buy Shiro (white) or Mild Miso paste, Miko brand is readily available in Coles (Australia) or Safeway (USA). One tub will make several meals and will store for months in the fridge.
• In a bowl mix the miso paste and wine into a paste
• Peel and dice the carrots and onions, trim and dice the celery and garlic
• Add the vegetables to the bowl and mix until the paste covers all the vegetables
• Strip the leaves off the herbs and add to the bowl, dried herbs will work if you have no fresh herbs
• Add salt and pepper to taste - I use whole peppercorns but any table salt and pepper will do
• Mix thoroughly to ensure distribution of the seasonings
• I am not fond of single use appliances so I cook this recipe in a Creuset style stove top oven, if you have a slow cooker or pressure cooker these will work just as well. 
• Heat your pan and add a tiny amount of oil enough to stop the chicken sticking, add the chicken thighs whole and fry until brown on the outside. 
• The sear will add a lot of flavour to the dish, if you are feeling lazy or rushed you can add to the slow cooker raw but will miss some of the depth
• Once the chicken is brown add your vegetable miso mixture and stir, then cover with stock or water until all the items are covered. 
• If using a slow cooker leave overnight or for 8 hours; this dish cooks wonderfully while you're at work. 
• Using the stove top method cook for 3-4 hours on low, no need to stir or attend to the dish  you can leave this stew on the stove while you do chores or other things around the house
• Once cooked take a fork and tease apart some of the chicken, it should fall apart easily without much effort. Often just picking up the chicken with the fork is enough to separate the strands of the protein
• This recipe serves 4 - 8 heartily, half the recipe for smaller groups. Macros if divided by 8 are 9g Carbs (8 net), 4g fat, ~150 Calories
• If desired serve over rice, potatoes or noodles, but this is delicious on its own