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Japanese Vegetable Stew (Nishime)

You can use whatever root vegetables you can find, just be sure to use a variety.

Course Main Course
Cuisine Asian, Japanese
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 130 kcal
Author Jeanette


  • 1 organic rutabaga cut up
  • 1 organic turnip cut up
  • 1 organic small butternut squash peeled, seeded, cut up
  • 1 small organic daikon radish cut up
  • 1 small organic sweet potato cut up
  • 3 dried shitake mushrooms
  • 3 slices ginger
  • 3 cups water or dashi
  • 1 3" piece kombu
  • sea salt or soy sauce to taste
  • miso optional


  1. Arrange vegetables, mushrooms, and kombu in the bottom of a large pot. Tuck ginger slices between vegetables. Pour dashi on top (enough so there is 1-2" of liquid in the pot) and season with a little sea salt or soy sauce. Bring to a boil, then reduce heat, cover and cook until vegetables are tender, about 25-30 minutes.

    Serve with extra soy sauce on the side if you wish.

Recipe Notes

Other vegetables that you might want to try are carrots, burdock, parsnips, cabbage, leeks, or lotus root.

Nutrition Facts
Japanese Vegetable Stew (Nishime)
Amount Per Serving
Calories 130
* Percent Daily Values are based on a 2000 calorie diet.