This umami-packed recipe is as delicious as it is nutritious. Miso, rich in probiotics, and mushrooms, loaded with vitamins, are the perfect pairing to give your body the boost it needs
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 35 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Vegan |
| Preparation | Moderate |
| 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. See details | |
Ingredients
Cooking Instructions
Download PDFWipe 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.
