Weekly plan­ner

Sunday Herald Sun - Stellar - - On Sunday -

Pre­heat oven to 200° C. Line two bak­ing trays with bak­ing pa­per. Place pump­kin on one tray, lightly brush with oil, sea­son and roast for 20 min­utes. Com­bine 1 tbs miso paste and 1 tbs mirin in a small bowl, brush mix­ture over pump­kin and roast for a fur­ther 20 min­utes or un­til ten­der. Mix sesame oil and tamari to­gether in a small bowl. Brush the shiny side of the nori sheets with tamari mix­ture and sprin­kle with sesame seeds and ½ tsp salt akes. Place on sec­ond tray and bake for 4 min­utes or un­til crisp. Com­bine ex­tra ¾ cup (190g) miso with stock, spring onion and re­main­ing 2 tbs mirin in a pan over medium heat. Bring to a sim­mer, then set aside and cover to keep warm. When ready to serve, di­vide noo­dles and broth among serv­ing bowls. Add roasted pump­kin, egg and crisp nori sheets. Scat­ter with tog­a­rashi, if us­ing, and ex­tra sesame seeds.

1 tbs sriracha 1 tbs Chi­nese rice wine

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