Miso two ways: Soba noodles with miso broth / Mixed vegetable miso bowl with tofu fried rice

Miso two ways: Soba noodles with miso broth / Mixed vegetable miso bowl with tofu fried rice

 

MISO SAUCE / makes approx. 300g

INGREDIENTS 

  • 2 tbsp olive oil
  • 3 banana shallots, diced
  • 3 cloves garlic, finely chopped
  • 1 tsp mustard seeds
  • 100g brown rice miso
  • 1 tbsp maple syrup
  • 1 tbsp mirin
  • 1 tbsp rice wine vinegar
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp water
  • Sea salt

METHOD

Gently heat the olive oil in a large frying pan, then add the shallots. Cook for around 10 minutes until soft and translucent, then add the garlic and mustard seeds. Continue to cook for another few minutes, then transfer to a food processor along with the remaining sauce ingredients. Blend until smooth, season to taste, then leave to cool before storing in the fridge. This can be stored in the fridge for 4-5 days, or portioned up and stored in the freezer to use as needed.

 

SOBA NOODLEs WITH MISO BROTH / SERVES 2

INGREDIENTS

  • 1 tbsp coconut oil
  • 1 small onion, diced
  • 1cm piece ginger, finely diced
  • 150g mushrooms, finely sliced
  • Half a head of broccoli, cut into small florets
  • 150g tofu, cubed
  • 150g miso sauce (see above)
  • 1 litre boiling water
  • 2 tsp bouillon
  • 2 tsp soy sauce
  • 150g soba noodles (I used shittake)
  • Black sesame seeds, to serve

METHOD

In a large wok, heat the coconut oil then add the diced onion and ginger. Sauté for five minutes, then add the mushrooms, broccoli and tofu. Continue to cook for around 3 minutes until the mushrooms are beginning to soften. 

In a measuring jug, combine the miso sauce, boiling water and bouillon to make the miso broth. Pour this into the wok and bring to the boil, then add the soba noodles. Cook for around five minutes. Serve immediately. 

To serve, divide between deep bowls and scatter over sesame seeds. 

MIXED VEGETABLE MISO BOWL WITH TOFU FRIED RICE  / Serves 2

INGREDIENTS

  • 1 tbsp sesame oil
  • Half an onion, finely sliced
  • 2cm cube ginger, finely chopped
  • 1 small red chilli, finely sliced
  • Half a head of broccoli, broken into florets
  • 180g mushrooms, sliced
  • 100g baby sweetcorn, halved
  • 150g miso sauce (see above)
  • 200ml vegetable stock
  • Fresh coriander, roughly chopped to serve
  • Sesame seeds, to serve

TOFU FRIED RICE

  • 1 tbsp coconut oil
  • 200g cooked brown rice
  • 150g tofu, crumbled
  • 1 tbsp soy sauce
  • Sea salt

Cook the vegetables: heat the sesame oil in a wok then add the onion, chilli and ginger. Stir for a couple of minutes, then add the mushroom, broccoli and baby sweetcorn and continue to heat for five minutes before stirring in the miso sauce along with the vegetable stock and soy sauce. Cook for an additional five minutes. 

Meanwhile, in a large frying pan heat the coconut oil to a medium-high heat. Add the crumbled tofu and cooked brown rice then cook for around five minutes, stirring frequently before adding the soy sauce. Continue to cook for around 2 minutes before removing from the heat.

To serve, divide the tofu-fried rice between shallow bowls, then top with the vegetables. Scatter over the coriander and sesame seeds.