Ingredients
- SpinneysFOOD Brown Button D+ Mushrooms 250g
- Garlic cloves 2
- Ginger 5cm piece
- SpinneysFOOD Pure Sunflower Oil 2 tbsp
- Brown miso paste 2 tbsp
- Soya sauce 2 tsp
- Palm sugar 1 tbsp
- SpinneysFOOD Bottled Drinking Water 2 tbsp
- Vegetable stock 1L
- SpinneysFOOD Organic Pak Choi 50g
- Red chilli 1
- Lime 1
Nutrition (Per serving)
- Calories 142
- Fat 7.9g
- Saturates 0.8g
- Protein 4.2g
- Carbs 15.3g
- Sugars 7.8g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Miso and mushroom broth
Asian 5 Mins Prep · 35 Mins Cook
- Wipe the mushrooms clean. Peel and crush the garlic and ginger.
- Heat the oil in a large cast-iron frying pan placed over a medium heat.
- Once the oil is hot, add the garlic and ginger and sauté. Add the mushrooms in whole and sauté for 5 minutes or until golden. Add in 1 tbsp of miso paste, soya sauce, palm sugar (or coconut sugar) and water. Sauté for a further 5 minutes or until tender and golden. Set aside.
- Place the stock in a medium pot and add in the rest of the miso paste. Bring to a gentle simmer.
- Finely chop the chilli and quarter the lime.
- Add in the miso mushrooms, pak choi and red chilli. Cook for approx. 5 minutes or until the pak choi is tender.
- Divide the broth, pak choi and mushrooms between 4 bowls and top with the lime wedges. Serve immediately.