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Black Garlic Miso Broth

Black Garlic Miso Broth

Warm, comforting and savoury with flavour bites in every spoonful this is a super quick and healthy pick me up whatever the weather. Our simple recipe omits the classic bonito flakes or dashi for a vegetarian-friendly bowl, but feel free to customise with whatever ingredients take your fancy, be that extra vegetables, chicken or seafood.  

Ingredients:

  • 1 tbsp black garlic miso
  • 375ml vegetable stock
  • 1 tsp kombu kelp flakes
  • 1 tbsp toasted sesame oil
  • 50g mixed greens (celery, cabbage, bok choy, spinach or whatever is to hand)
  • ½ red chilli
  • 1 clove of garlic
  • 1.5 cm piece of ginger
  • 50g silken tofu
  • Sliced spring onion and a dash of soy sauce to serve

Method:

  1. Roughly chop the mixed greens, peel and cut the ginger into fine strips, peel and finely slice the garlic and chop the chilli.
  2. Pour the stock into a pan and bring to the boil, whisk in the black garlic miso, kombu kelp flakes and keep warm.
  3. Stir-fry the chilli, garlic, ginger and mixed greens in the sesame oil and add to the broth.
  4. Simmer gently for 3 to 4 minutes until the greens are wilted.
  5. Add the tofu and gently warm through.
  6. Add a dash of soy sauce to taste and the sliced spring onion to serve.

Serves four starter portions or two as a main dish.

Enjoy!

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