المكونات

  • 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)

  • سعرات حرارية 142
  • دهون 7.9g
  • المشبعة 0.8g
  • بروتين 4.2g
  • الكربوهيدرات 15.3g
  • السكريات 7.8g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Miso and mushroom broth

Asian 5 Mins Prep · 35 Mins Cook


  1. Wipe the mushrooms clean. Peel and crush the garlic and ginger.
  2. Heat the oil in a large cast-iron frying pan placed over a medium heat.
  3. 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.
  4. Place the stock in a medium pot and add in the rest of the miso paste. Bring to a gentle simmer.
  5. Finely chop the chilli and quarter the lime.
  6. Add in the miso mushrooms, pak choi and red chilli. Cook for approx. 5 minutes or until the pak choi is tender.
  7. Divide the broth, pak choi and mushrooms between 4 bowls and top with the lime wedges. Serve immediately.