The Mighty Miso
Once again, I cook the way I live - with no rules, and how I think it will taste best :)
Here is a rough idea of how I cooked this one!
2 spring onions, finely chopped (reserve the green bits to sprinkle on top)
1 small knob of ginger, grated
2 cloves garlic, minced
Miso paste, about 4 heaped tablespoons, more or less depending how salty or strong you want it
2 tablespoons of mirin (rice vinegar) [optional]
Vegetable stock, about 2 litres, or enough to cover the vegetables and noodles to your liking
6 Quorn fillets
2 cups frozen sweetcorn
1 bunch fresh asparagus
1 small head brocolli, cut into florets (you can include the stem if you like, just cut off the dry bits)
2 cups frozen green beans
Handful of chestnut mushrooms, sliced
1 packet noodles (I think we used Thai ribbon ones)
Shoyu or tamari, to taste
Sesame oil for drizzling
Coat a stockpot with cooking spray, and then saute your onion, garlic and ginger briefly until soft but not golden. Add the miso paste, mirin and then the hot vegetable stock, stirring until the miso paste has dissolved. Then add the frozen Quorn fillets into the hot broth and bring to the boil (you can put in chicken if you eat meat, but it will take a bit longer to cook).
Cook the fillets for about 10 minutes, and then scoop them out and shred them with a knife and fork, like you would a chicken breast. Return the shredded fillets to the soup and add the frozen vegetables and noodles.
Bring to the boil then simmer for a few minutes, then add the fresh vegetables, shoyu/tamari to taste, stir and then simmer for a few more minutes, or until the fresh vegetables are tender or cooked to your liking.
Ladle the noodles, vegetables and broth into bowls. Put a tiny drizzle of sesame oil (a little goes a long way) on top.
This will make plenty for 4 people (or for two dinners, and two lunches the next day).
I usually make this when I get home from my Wednesday night yoga class. It is just perfect - nourishing, wholesome and delicious! And if you have a cold, you can double the garlic and ginger!
Do you have a favourite quick, easy and healthy winter dinner recipe?