I used to live with one of my best mates who’s half Japanese. When we had a really big night out, she’d always make us miso soup and rice the next morning when we were hung over. If I’m feeling a bit yucky or I need a bit of a pick me up, I always reach for the miso… and tummy tamer Japanese tea.
What You Need
(feeds about four… depending on how many of them are males in their 20s)
2 zucchini, spiralised or finely chopped
2 carrots, spiralised or finely chopped
2 chicken breasts, diced
200gms of diced firm tofu
A few handfuls of sliced fresh or dried shiitake mushrooms
4 cloves of garlic, crushed or finely chopped
A few tablespoons of miso paste
A splash of peanut oil
Basmati rice to serve
Rice seasoning (available at Asian supermarkets or in the Asian section at your local supermarket)
What You Do
1. Heat oil in a large saucepan. Stir fry chicken until brown.
2. Add 2 tablespoons of miso paste. Stir fry for 1 minute.
3. Add tofu and garlic. Stir fry for 3 minutes.
4. Add all vegetables. Stir fry for three minutes.
5. Add a few cups of water. If you want it very soupy add lots, if you want it thicker and more like a stew, add less water. You can also add a few more tablespoons of miso at this stage. I’m pretty hardcore and like my miso SUPER cloudy but it might be best to start slow if you’re new to cooking with miso.
6. Bring to the boil and simmer for 15 minutes.
7. Serve on a bed of cooked basmati rice and sprinkle with rice seasoning.
Tips
* I bought my spiraliser
* I buy giant bags of pre-peeled garlic from the Asian supermarket. This stuff is THE SHIT. I often omit garlic from a recipe because I’m too damn lazy to peel it. I bought a bag big enough to have me in garlic until next September. I highly recommend.
* Again, because laziness dictates almost all of my food purchases, I buy those heat up rice bags from the supermarket. Yes, they are expensive compared to cooking your own rice but sometimes my time is worth more than my money. Sometimes.
* I always use basmati rice because it has a low GI and keeps you fuller for longer.
If you love the look of this recipe be sure to check out the Smaggle Food section, follow me on twitter and like me on facebook.
5 Comments
-
I love miso so much. It is my “desert island” food (you know, if you were stuck on a desert island and you could only eat ONE THING FOREVER). This version looks like a lot more work than the sachets I usually use, but it also looks totally delicious. I’m going to have to give it a try.
I really like the look of that spiral cutter too.. 🙂
-
I always cook rice in the microwave: takes 10 mins to do enough for 4 people (cup and a half) and once you have worked out the timing for your microwave it works perfectly every time – no glugginess, no straining out extra water, no drying out – just perfectly fluffy rice every time. And no need to buy expensive (and processed) pre-cooked rice! The secret is always to leave the lid off!
-
This looks awesome. So trying it.
-
I made this for dinner tonight. Delish!
-
I have some new soy-free miso paste that I don’t really know what to do with. So, this is perfect! Thanks!
I’ve started a blog hop for anyone writing about allergies, eczema, and or asthma. Would you like to join? http://itchylittleworld.wordpress.com/blog-hop/
Jennifer
