Ingredients

• 1 tablespoon butter
• 1 small onion, diced
• 1 large portobello mushroom, cut into chunks
• 1 tablespoon soy sauce
• 1/2 cup hot water
• 1/3 cube low-sodium vegetable bouillon
• 1 large potato, cut into cubes
• 1 kohlrabi bulb, cut into cubes
• 1 carrot, thinly sliced
• 1 bay leaf
• 1/2 teaspoon parsley flakes
• 1/3 teaspoon seasoned salt (such as Herbamare®)
• ground black pepper to taste
• 2 tablespoons miso paste

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Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Melt butter in a skillet over medium heat. Cook and stir onion in butter for 1 minute. Stir mushroom into onion; continue cooking and stirring until mushroom softens, about 3 minutes more. Pour soy sauce over mushroom mixture; cook for 1 minute and remove from heat.
3. Pour hot water into a casserole dish. Stir bouillon in the hot water to dissolve. Mix potato, kohlrabi, and carrot in the bouillon mixture. Add mushroom mixture to potato mixture; stir. Top with bay leaf, parsley, seasoned salt, and black pepper. Stir again to evenly distribute seasoning.
4. Divide miso into 4 portions; place atop vegetable mixture.
5. Bake in the preheated oven for 20 minutes, stir, and continue cooking until vegetables are tender, about 15 minutes more.