30-MINUTE MIRACLES

Super supper suggestions

GYOZA SPIRALISED VEG BOWL

Japanese miso paste (made from fermented soya beans, rice, barley, wheat or rye) is a handy fridge staple and provides instant depth of flavour in soups like this one. You can also use it as a glaze for grilled meat, fish, aubergines or in dressings and marinades. Hands-on time 10min. Cooking time about 20min. Serves 2

1 bunch spring onions (about 6) 1 litre (1¾ pint) hot vegan, or vegetable, stock (we used Kallo Organic, which is suitable for vegans) 1 red chilli, sliced A small bunch of fresh coriander, leaves and stalks chopped separately 3tbsp white miso paste (we used Miso Tasty) 1tbsp soy sauce, plus extra to serve 16 frozen vegetable gyoza from a 300g bag, we used Itsu Vegetable fusion 125g (4oz) frozen soya beans 300g (11oz) spiralised courgette

1 Finely chop the white part of the spring onions and add to a large pan with the stock, half the chilli and the chopped coriander stalks. Bring to the boil, then lower the heat and simmer gently for 5min.

2 Meanwhile, finely slice the green tops of the onion lengthways into long thin strips and place in a bowl of iced water so they go curly. Set aside until ready to serve.

3 After 5min, stir the miso paste into the stock until dissolved, then add the soy sauce. Add the gyoza and soya beans and bring back to the boil, cook for 1min, then add the spiralised courgette and cook for a further 1-2min until tender. Ladle into 2 bowls, finish with coriander leaves, drained spring onions and remaining chilli.

PER SERVING 464cals, 29g protein, 13g fat (1g saturates), 53g carbs (14g total sugars), 11g fibre

GH TIP Want to make it meaty or prefer fish? Swap for your favourite prawn, tuna or chicken gyoza.