Feel Good

Try out this one-pot winter warmer

This miso rice soup is so warm and comforting and it only takes 15 minutes to make.

Written by Beth Williams
Published 01.11.2023

Serves: 4

 

INGREDIENTS

1 tbsp sunflower oil

6 spring onions, thinly sliced

1 red chilli, thinly sliced

Thumb-sized piece of fresh ginger, finely grated

50.7fl oz vegetable stock

2 tsp sesame oil

1 tsp light soy sauce

1 tbsp rice wine vinegar

1 tbsp miso paste

4.4oz shiitake mushrooms, thinly sliced

8.8oz brown rice, cooked

2 baby bok choy, quartered

 

METHOD

Place a large pan over a medium heat and add the oil. Add the spring onions, chilli and ginger and fry for 3–4 minutes.

Pour in the vegetable stock, sesame oil, soy sauce and rice wine vinegar and then mix in the miso paste.

Bring to a steady simmer and then add the mushrooms, cooked brown rice and bok choy. Cook for 5 minutes until the bok choy is tender. Serve immediately.

 

Recipe credit: Donal Skehan

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