Miso Soup with Asian Veg, Japanese Omelette and Brown Rice...

Super-quick, healthy, and full of flavour, this beautiful bowl of punchy broth will definitely warm you up on a chilly winter's day!! Serve it as a starter or a side dish with your favourite Japanese food, or enjoy it as a meal on its own.

Serves 6

Ingredients

• 2 tablespoons of Miso Paste (fresh or packet)

• 1 litre Vegetable stock

• 1 small-sized root-grated ginger

• Splash of Mirin

• 12 Shitake mushrooms fresh or dried

• 1 sheet shredded nori or wakame

• 3 tablespoons sesame oil

• 1 large bunch of Asian greens

• 2 eggs

• Roasted sesame and/or sunflower seeds

• Oyster sauce

• 200gms brown rice (pre-cook)

• Tamari or Soy

• Coriander and/or Spring onions for garnish

Instructions

1. Place Miso in a saucepan.

2. Add 1 litre vegetable stock , half - grated ginger, splash of mirin, stir gently and bring to a steady simmer.

3. Add half the mushrooms and the sliced nori or wakame.. turn down to a low heat.

4. In a frying pan, stir fry greens with remaining half grated ginger and sesame oil, put on a plate to the side.

5. Lightly whisk the 2 eggs in a small bowl with a fork and season.

6. Slice mushrooms and fry off on one side in the same pan as the vegetables, add a little more sesame oil if needed then add eggs over top to make an omelette. Add some sesame seeds before its fully cooked. Slice the omlette long and fine.. throw a few drops of oyster sauce over the omelette! Yum, yum!!

To serve, place brown rice in a bowl then miso and veg …omelette goes on top, and then sprinkle spring onions and/or coriander and seeds. Add a little soy sauce or tamari to your liking.

TIP

To add some extra protein, you can add some shredded cooked chicken or

Step 2, add uncooked chicken breast cut crosswise into 3 pieces, simmer for 15 - 20 minutes until cooked through, remove and shred, and return to pot.