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Export 15 ingredients for grocery delivery
Heat oil in a heavy pot over medium. Cook ginger and garlic, stirring often, until slightly golden, about 1 minute. Quickly whisk in miso, then gradually add vinegar, mirin, soy sauce, salt, and 3 cups water, whisking until no lumps remain and increasing heat if needed to maintain a simmer. Whisk in butter and 2 tsp. shichimi togarashi. As soon as butter is melted, reduce heat as needed to maintain a simmer. Add sweet potatoes, cover pot, and cook, until potatoes are just tender, 8–10 minutes. Using a slotted spoon, transfer sweet potatoes to a large platter or rimmed baking sheet.
Add mussels to pot, cover, and cook until opened, 1–2 minutes. Using slotted spoon, transfer to platter with sweet potatoes, discarding any mussels that don’t open.
Add corn, white and pale green scallion parts, green beans, and shrimp to pot, cover, and cook until shrimp are bright pink and corn and green beans are tender, about 4 minutes. Using slotted spoon, transfer to platter and top with dark scallion greens. Serve boil with lime wedges.