About this recipe
Miso is a Japanese ingredient made from fermented soy and rice, it’s great at providing a real depth of umami flavour. This broth is great for a slightly lighter, low carb meal, but can easily be combined with rice or noodles to make it a little more filling.
Using fresh herbs like coriander to finish a dish is not only brilliant at adding flavour, but herbs are also high in antioxidants, vitamins and minerals.
For vegetarian – substitute the egg for tofu
Photo Credit: Hope Pointing
2 Large handfuls Kale
1 Tbs. miso paste (or ½ vegetable stock cube and 1 tbsp soy sauce)
400ml Boiling water
100g Chestnut mushrooms, sliced
1 Clove garlic, crushed
Thumb sized piece of fresh ginger, finely chopped
1 Tbs. oyster sauce (or ½ tbsp soy sauce and ½ tbsp honey)
1 Egg, soft boiled
Fresh coriander and lime (optional)
Heat a non-stick frying pan on medium heat. Heat ½ tbsp olive oil and add in the mushrooms, garlic and ginger. Cook for around 5 minutes until wilted, before adding the oyster sauce. Continue to cook while you start the other elements of the dish – making sure you check regularly, giving them a good stir to prevent them from sticking.
In a saucepan, bring the water to the boil. Add in the miso paste (or stock and soy sauce) and mix well. Add in the kale.
Cook your egg to your liking by boiling in a small pan of water – roughly 6 minutes for soft boiled and 8-10 minutes for hard boiled depending on the size of the egg.
Assemble the dish by pouring the kale broth into your serving bowl, top with the sticky mushrooms and your boiled egg (cut in half).
Garnish with a little fresh coriander and a squeeze of lime.