@itslizmiu: CREAMY SESAME & MISO MUSHROOM NOODLES 🍜 This one starts with a concentrated miso soup base! Blended with tahini to make it nice and creamy and a touch of gochujang for a spicy kick - it’s reminiscent of a tan tan ramen especially with the tofu crumbles. Layer into containers with glass noodles, tofu mince, fried garlicky mushrooms, edamame, charred corn and whatever other toppings you like and this one is sure to bring you some lunchtime joy! Simply pour hot water over the top (I use IKEA’s 600ml glass containers and just filled with boiling water to the top) SESAME MISO SOUP BASE 1/3 cup miso paste 1 cup water 3 tbsp sesame oil 1 tbsp gochujang 1/4 cup hulled tahini 2 tsp rice vinegar 1 tbsp beef-flavoured stock powder 1 tsp black pepper 1 tbsp mirin CHARRED CORN Drain a can of corn and fry in a little oil - don’t move too much to allow the corn to get nice and charred GARLICKY MUSHROOMS Finely mince 2-3 cloves garlic. In a large pan cook 1.5 cups shimeji mushrooms in 1/2 cup of water til all the water evaporates then add 1 tbsp oil and add garlic - fry til nicely golden brown. Add 1 tbsp soy sauce and turn the heat off and stir til the soy sauce evaporates. TOFU CRUMBLES Preheat oven to 180ºC. Crumble 450g firm tofu into a mixing bowl and mix with 2 tbsp vegan oyster sauce, 1 tsp garlic powder, 1 tsp onion powder. Transfer to a lined baking tray and bake for about 20 minutes til nicely browned all over then remove and allow to cool TOPPINGS Edamame, boiled in salted water Lotus root, boiled in salted water Red pickled ginger (beni shoga) Spring onion Toasted Sesame Seeds SOUP RATIO 1/2 cup soup base with 450ml water (or more if you want it less salty) #misomushroomnoodles #mealprep

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Thursday 07 March 2024 02:56:08 GMT