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?
Ooh, Thank you for the recipe! :)
ReplyDeleteThat looks lovely - what kind of miso did you use? I'm guessing at the picture it was white miso? I have dark and light miso in the fridge - I love it just basic with hot water and minced ginger :-)
ReplyDeleteI used light miso - I think it's called Shinshiri. I get it from the Japan Centre in Piccadilly. I prefer the light miso to the dark, definitely!
ReplyDeleteoooh yum... defo need to give this a go! look at all them veggies! might use tofu instead of quorn as Dr G has gone off it, the fussy bugger.
ReplyDeleteThat miso looks delicious. I have sachet of the stuff in the cupboards but really want to try the paste!
ReplyDeleteYay!! You put the recipe up - what a star!!! I shall definitely be trying that this weekend!!!
ReplyDeleteAs for favourite winter recipes - I have a soup I concocted in the autumn and it was lush - chunky veg soup with courgette, broad beans, carrot and red peppers (but any seasonal veg combination will do) - hot soup, fresh warm bread, bit of butter, and I'm happy as Larry!! Either that or a good creamy mushroom and tarragon sauce on pasta .... heaven. And I'm not even veggie! But seriously good food.
Hard to think about warming soups when it is 36 degrees here in Perth (Aus) but that look lovely and I will lock it in for next winter.
ReplyDelete