Mushroom and Miso Broth
Serves: 2
Ingredients
To make Mushroom and Miso Broth , you'll need:
- 1 tbsp. olive oil
- 125g Shiitake mushrooms
- 75g rice noodles
- 2 shallots, finely sliced
- 25g button mushrooms
- 50g enoki mushrooms broken up
- 100g baby spinach
- 50g mange tout, finely sliced
- 300ml hot chicken stock
- 3 tsp. soy sauce
- 2 tsp. rice vinegar
- 1 tbsp. miso paste
- Fresh coriander, chopped
Method
- Heat the oil in a non-stick wok.
- To the wok add the shallots and fry off for five minutes or until softened.
- Add the mushrooms, mange tout and spinach.
- Continue to stir-fry for a further 5 minutes.
- Pour the hot stock to the wok adding in the soy sauce, rice vinegar, miso paste. Stir all of the ingredients so that the flavours combine.
- Allow to simmer for around 10 minutes, ensuring that everything is cooked through.
- Finally, to the wok, add the noodles and coriander and simmer for a final couple of minutes.
- Serve in big soup bowls.
Nutritional Facts (Per Serving)
Calories 492 | Total fat 42g | Saturated fat 6g | Carbohydrate 29.9g | Protein 4.95g | Fibre 7.2g
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