SAUTÉED LONG STEM IN MISO

FEEDS 2

• 8 long stem stalks

• 1 tbsp olive oil

• 10g fresh ginger, grated

• 50g miso paste

• 200g rice noodles

• 100g silken tofu, diced

• 2 spring onions, sliced

• 10g coriander, chopped

METHOD

Chop the long stem into 2cm pieces. Sauté them for 1 min in a little oil, then add the ginger and cook for 1 min. Remove from the pan and set aside. Boil 500ml water and add the miso. Simmer for 1 min, then remove from the heat. Soak the noodles in the miso water and, when soft, combine with the tofu, spring onion and coriander. Divide between bowls and slurp away.