Saute onions in dry nonstick pan, add water when needed, then add the mushrooms and a couple quarts of water. Simmer till mushrooms are cooked and add cauliflower and carrots. Cook for a while longer add the green beans cook another 10 min or so then add the miso, ponzu and Bragg aminos, stir and add the kale. Cook another couple minutes. Season to taste.
I was attempting to showcase the miso in this recipe and work with umami flavors, I am happy with the results.
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|Serving Size: 1 Serving (221g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 6 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 246.2mg||8 %|
|Potassium 623.9mg||16 %|
|Total Carbohydrate 14.2g||4 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 10.4g|
|Protein 4.1g||6 %|
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Calories per serving: 70
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