Step 1

Heat a wok or large pot on high heat. Add the chopped onion and dry saute it for 2 minuters, unil it is starting to brown.  If it is sticking, add a splash of water as needed.

Step 2

Add the chopped vegetables, with the exception of any quick cooking vegetables like corn or spinach.  Saute them for 2 minutes.

Step 3

Add the vegetable broth, bring it to a boil, then cover the wok/pot and reduce the heat to medium-low.

Step 4

Let the stew simmer for 15 minutes, until the vegetables are almost cooked through, then add any quick cooking vegetables like corn or spinach.

Step 5

While the vegetables are cooking, melt the butter/coconut oil in a medium saucepan, then whisk in the cornstarch until there are no lumps.  Then slowly add in the plant milk, whisking as you add it, to prevent lumps from forming.

Step 6

Once all the vegetables have been added to the stew, stir in the milk mixture.  Let the stew simmer until it has thickened, but do not let it boil.

Step 7

When it has thickened, turn off the heat.  Put the miso paste in a small bowl and add a few spoonfuls of the stew liquid and mix together until smooth.  Repeat with a few more spoonfuls.  When the miso is thinned out, stir it into the stew.  (If you are using soy sauce, gluten-free tamari, or sea salt, it can be stirred directly into the stew.)  Season to taste with salt and pepper and serve with steamed Japanese rice.