Shi­itake Miso Broth with Egg­plant Noo­dles and Mar­ket Fish


Some evenings all you want is a light din­ner. This fra­grant broth with silky shi­itake mush­rooms, miso and noo­dles made from egg­plant is a bowl­ful of good­ness.

olive oil

3 ta­ble­spoons very finely juli­enned fresh ginger

100 grams shi­itake mush­rooms, stems dis­carded, thinly sliced

2 cloves gar­lic, very finely sliced

4 spring onions, thinly sliced on the di­ag­o­nal, green tops re­served

5 cups wa­ter

1 large oval pur­ple egg­plant

4 ta­ble­spoons white miso (shiro) or more to taste (I used Ur­ban Hip­pie – see Cook’s tip)

500 grams firm white fish fil­lets sea salt and ground pep­per TO SERVE hand­ful fresh enoki mush­rooms, op­tional

lime wedges

Heat 2 ta­ble­spoons of oil in a large saucepan and gently cook the ginger, mush­rooms, gar­lic and spring onions for 5 min­utes. Add the wa­ter and bring to the boil.

Cut the egg­plant length­ways into 1cm thick slices then cut into ½cm wide, long noo­dles. Add to the saucepan and sim­mer for 5 min­utes or un­til ten­der but not fall­ing apart.

Put the miso in a bowl and stir in ⅓ cup of the hot broth to make a smooth paste. Add to the saucepan and bring to the boil. Taste and add more miso if de­sired. Turn off the heat and cover to keep warm.

Heat a lit­tle oil in a large sauté pan. Sea­son the fish on both sides and cook un­til just cooked through.

TO SERVE: La­dle the soup and noo­dles be­tween bowls and top with the fish, a small bun­dle of enoki if us­ing and the sliced re­served spring onion tops. Serve with the lime wedges. SERVES 4

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