Creamy Hokkaido Bacon Stew

A Japanese-inspired comfort stew with crispy bacon, tender potatoes, and kale in a creamy miso-butter broth. Warming, rich, and deeply satisfying.

Servings: 2 | Prep: 15 min | Cook: 35 min | Calories: 520 per serving

Ingredients

Stew

• 150g sliced bacon, cut into 2cm pieces
• 400g potatoes (Yukon gold or similar), peeled and cut into 2cm cubes
• 1 medium onion, sliced
• 2 carrots, peeled and cut into rounds
• 150g kale, stems removed, roughly chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 400ml chicken stock
• 200ml milk (or heavy cream for extra richness)
• 2 tbsp miso paste (white or red)
• 2 tbsp butter
• 1 tbsp soy sauce
• 1 tsp sugar
• Salt and pepper to taste
• 100g frozen corn or peas (optional)

To Serve

• Green onions, sliced
• Sesame seeds (optional)
• Steamed rice or crusty bread

Instructions

1. Cook the bacon: In a large pot or Dutch oven, cook bacon over medium heat until crispy, about 6-7 minutes. Remove bacon with a slotted spoon and set aside, leaving about 1 tbsp of bacon fat in the pot (drain excess if needed).

Rich, creamy mushroom stroganoff with deeply caramelized mushrooms in a paprika-spiked sour cream sauce. Comforting, elegant, and ready in 30 minutes.

Ingredients

Stroganoff

• 400g mixed mushrooms (chestnut, cremini, or button), thickly sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tbsp flour (all-purpose)
• 150ml vegetable broth
• 2 tsp paprika (sweet or smoked)
• 1 tsp Dijon mustard
• 150ml Greek yoghurt or sour cream (or mix of both)
• 2 tbsp fresh parsley, chopped
• Salt and pepper

To Serve

• 200g egg noodles or fettuccine
• Extra parsley for garnish
• Crusty bread (optional)

Instructions

1. Cook the pasta: Bring a pot of salted water to boil. Cook noodles according to package directions. Drain and toss with a little butter.