Snowstorm Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A warming, robust stew for cold days, featuring root vegetables and a savory umami-rich broth. This Japanese-inspired soup recipe, ready in about 65 minutes, pairs Potatoes, Carrots, Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, diced Potatoes
• 2 medium, diced Carrots
• 1 medium, diced Onion
• 1 cup, shredded Cabbage
• 1 sheet Kombu seaweed
• 4 cups Dashi stock
• 1 tbsp Mirin
• 2 tbsp Soy sauce
• 1 tsp Brown sugar
• 1 tbsp White miso paste
• 1 tsp, grated Ginger

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Instructions

1. Step 1: In a large pot, sauté onion, carrots, and potatoes over medium heat for 5 minutes until softened.
2. Step 2: Add kombu, dashi stock, mirin, soy sauce, brown sugar, and ginger. Bring to a boil, then reduce heat to low.
3. Step 3: Simmer for 20 minutes until the vegetables are tender. Stir in shredded cabbage and cook for 5 minutes until wilted.
4. Step 4: Stir in white miso paste until fully dissolved. Adjust seasoning with salt if needed. Serve hot, optionally with a side of steamed rice.