This bowl of goodness can be made in under 15 minutes. It’s delicious, so healthy and perfect for this chilly weather. Here I’ve used cod and prawns, but any firm white fish would work well. To make it more of a complete meal then add noodles to the last part of the cooking process. Serves 2 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ INGREDIENTS ⠀ 2 pieces Cod (approximately 240g in total)⠀ 180g raw prawns ⠀ 3 baby pak Choi halved⠀ 1 red chilli chopped ⠀ 1 clove crushed garlic ⠀ 1 thumb sized piece grated ginger ⠀ Handful of dried shiitake mushrooms soaked in boiling water.⠀ 2 tablespoons teaspoons white miso paste ⠀@misotasty 1 litre of chicken/fish stock or boiling water⠀ Squeeze of lime to finish ⠀ ⠀ METHOD ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Dissolve the miso paste in boiling water in a saucepan. Add the ginger, garlic and mushrooms to the miso stock and let infuse on a slow simmer for 2 minutes. Now add the Pak Choi and fish, then return to a slow simmer with a lid on for 4 minutes. Add the prawns and simmer again for 1 minute, turn off the heat and leave for 2 minutes.
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