Make the soup. Roughly chop the green parts of the Japanese leek into 2-3 cm long pieces, and slice the garlic. Add 4 cups of water, leek and garlic to the pot and simmer until fragrant.
Strain the soup through a sieve.
Cut the potatoes and carrots into bite sizes. The larger the potatoes are cut, the better tasting they will be. Cut the white part of the Japanese leek into 3 cm pieces.
In a pot add the soup, potatoes and carrots and simmer until the vegetables are tender. Add miso and the white part of the Japanese leek. Taste and season with salt.
Turn off the heat. Dissolve the cake flour with soy milk, and add to the pot from Step 4. Turn the heat back on until the soup thickens. Simmer over low heat for several minutes, making sure you don't bring it to a boil, and the stew is done.
Here it is served with tomato rice (Recipe ID: 956834 ).
Story Behind this Recipe
It's winter time and I wanted to make a vegetable stew with Japanese leek instead of onions.
Since you don't saute the vegetables with oil, the stew stays light and healthy. To add a wintry feel to your stew, use broccoli or cauliflower instead. I served it with tomato rice on the side. You can serve it with bread also. Cake flour is dissolved in soy milk before adding to the soup, so this way you don't have to worry about the flour clumping up.