Brussel Sprouts Tomato Miso Stew with Bacon

Ingredients

8-10 pieces Brussel sprouts
70 g Bacon
1 Garlic, minced
2 tbsp ENJUKU KOJI MISO
1 tbsp Olive oil
To taste Black pepper
To taste Parmesan cheese, grated
To taste Italian parsley, chopped

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200 g (7oz) Diced tomatoes(canned)
50 ml(1.7oz) Water

Nutrition Facts

Calories・238kcalCarbohydrates・14gProtein・8gFat・17gSaturated Fat・3gPolyunsaturated Fat・7gMonounsaturated Fat・7gCholesterol・1mgSodium・1292mgPotassium・279mgFiber・4gSugar・4gVitamin A・162IUVitamin C・13mgCalcium・61mgIron・3mg

Instructions

Cut the bacon into bite-sized pieces. Mince the garlic.
In a skillet over medium heat, cook the bacon until golden. Remove and set aside.
In the same pan, add olive oil, Brussels sprouts, and garlic. Sauté until the sprouts are nicely browned.
Return the bacon to the pan, then add ingredients from section A. Cover and simmer on low heat for about 10 minutes.
Stir in the miso until fully dissolved. Plate and top with black pepper, Parmesan cheese, and chopped parsley if desired.