So … I’m clearly not of Asian descent and I certainly did not grow up eating Miso in any form!
As such, I make absolutely NO claim to this being an even vaguely authentic (or even correct?!) way to make Miso soup 😆
However, it was delicious, easy, comforting and nutritious so I’m running with it!
Actually, if I’m honest, the first time it wasn’t quite as delicious … I waaaay overdid the chilli and I couldn’t feel my lips 😬 that is fixed now!
If you haven’t used Miso before, it is a rich, fermented soy bean paste with a deep savoury or umami flavour. It is also thought to be a great gut health food, being rich in fibre and high in protein and antioxidants. You can find it in big supermarkets, Asian grocery stores and health food shops.
To make the soup you’ll need:
1 tbsp garlic infused olive oil
70g white miso paste
1 heaped tbsp fresh grated ginger
1 tbsp coconut aminos (or soy sauce)
1/4 tsp dehydrated chilli flakes (check their heat!)
250g Enoki mushrooms (cut their gritty ends off before you weigh them)
4 cups hot veggie stock
6 cups hot water
A good handful of diced sugar snap peas, snow peas or green beans per serve
In a large saucepan over medium heat, heat the oil, then add in the miso paste, ginger, aminos and chilli.
Cook, stirring for a few minutes until well combined and fragrant.
Add in the mushrooms and stir them through the miso mix so they are well coated. Cook for a further 2 minutes.
Add in the stock and water then stir well and bring to a gentle simmer.
Place your fresh, chopped peas or beans in a bowl and top with the very hot soup.
I freeze the leftovers of the soup for lunches, but I don’t add the peas or beans to the freezer – they keep their crunch best when you add them in fresh.
This is such a simple meal – quick to throw into the slow cooker in the morning and then a few extra minutes to finish in the evening when you get home from work. But it is delicious and filling – I guess ‘hearty’ is a good way to describe it!!
It makes a large batch too which is great for big families and for the freezer 🙂
5 out of 6 thumbs up at my place (number 6 is waaay over tired and went to bed so I’m not sure that I’m counting his vote this time 😉 )
1/2 cup hot chicken stock (Massel for store bought)
1 rounded tbsp tomato paste
Eggplant (aubergine) slices, Approx 200g per person
Pink salt flakes
Grated cheese of choice to top
Place chicken in the bottom of the slow cooker, sprinkle the seasoning over the top.
Add in the black beans and tomatoes.
Stir together the tomato paste and stock before pouring it over the contents of the slow cooker.
Place lid on slow cooker and cook on low for 7-8 hours.
Lift lid and use a couple of forks to shred the chicken.
Slice eggplants long ways (I cut a medium one into 4 slices) then pat dry of any water.
Spray with a little olive oil and place into a hot frying pan. Cook each side for a couple of minutes until soft and golden.
Sprinkle eggplant with a little salt, then transfer to a lined baking tray.
Top the eggplant with the slow cooked chicken mix and a little grated cheese (dairy or plant based). Put under a hot grill for a few minutes until the cheese is melted and golden.
This quantity of chicken mix makes about 12 adult serves. If you’re not serving 6 like me, a half batch cooks exactly the same.
We portion out and freeze the left-overs ready for another easy family meal – just need to cook the fresh eggplant each time.
Full disclosure ….. 3 of my 4 kids cried on being told that they were having eggplant – they had theirs on a little GF pasta instead!!!
P.S. I have been asked about the macros of this recipe – so if you need them: The serve as pictured above is 1/12 of the mix, roughly 1 ladle, with 2 x 100g slices of eggplant and 15g total of Tasty cheese. It is 282 calories, 10g fat, 30g protein and 20g carbs.
P.P.S I haven’t made a vegan version yet, but next time I intend to give it a go and I’ll update. I think I’ll use 2 cans of cannellini beans to replace the chicken and use stock paste or powder for the flavour, but not use the water.
We often wind up making this recipe when the apples (or pears!) we’ve bought are really floury or soft but we don’t want them to go to waste. My biggest little one is very excited whenever this recipe appears. He has Oral Allergy Syndrome and reacts quite badly to raw apple, but cooked he can handle it!!
Like most of my recipes I take the simple (lazy?!) option!
As well as taking less time, leaving the skin on the fruit is terrific for the added fibre and nutrients. Very simple, and you don’t need to add any extra sweeteners.
6 apples (whichever kind you like)
peel of 1 lemon
1 tsp of ground cinnamon
1/4 cup water
Thermal Cooker Method: Core and slice the apples, place them in the machine, sprinkle over cinnamon and cloves. Then use a peeler to remove the yellow layer only of the lemon. Add the strips to the top of the apples.
Add in the water and set for 15 minutes, speed 1, ST.
Stove top method: place all of the ingredients into a large sauce pan, cook, stirring frequently, with the lid on in between stirring. Will take about 15-20 minutes on the stove.
If you want a sweeter fruit desert, add in a handful of sultanas during the last few minutes of cooking.
Place in an air tight container in the fridge and use for up to a week. Remove the peel and cloves before serving.
If you want a most delicious, fragrant, thick apple sauce instead, follow the same steps as above, then remove the lemon rind and either transfer to a blender or set a speed 4 for 15 seconds, scrape down and repeat.
How can I use stewed apples?
Eat them on their own!
Mix it with yoghurt for breakfast or dessert
Use it as a topping for your soaked overnight oats
Add it to your cereal
Add in some roasted, crunchy nuts and have it for an afternoon ‘pick-me-up’
Beef Stroganoff was my one of my husband’s favourite childhood meals. And I used to make a slow cooked version for him (it is yummy – and you can find it here), but as we’ve been reducing our meat consumption, it has fallen off the menu in the last year or so.
I decided to give a completely non-meat version a go and was very happy with the results! Peter thoroughly enjoyed it – and even took the left overs for lunch the next day … although he still wants the beef version to make an occasional appearance!
2tbsp olive oil
1 small brown onion
2 cloves garlic, finely chopped and crushed
400g button mushrooms – add in different types for a variety in texture if you like
1 tbsp fresh chopped thyme and rosemary
1/2 tsp paprika
1/2 tsp pink salt flakes
1/4 cup flour (spelt or GF)
1 tbsp Nutritional yeast (optional but add for depth of flavour)
2/3 cup plant based milk (I used a high protein soy milk for a really creamy sauce)
1 cup veggie stock (the beef style Masssel stock gives a more authentic Stroganoff flavour, but any veggie stock is fine)
Vegetables or noodles to serve
Heat the olive oil in a heavy based pan on the stove.
Add in the olive oil and cook for a few minutes until it starts to become translucent, add in the garlic and allow to cook for another minutes.
Add in the chopped mushrooms, stir will to coat in oil and onion mix then allow to cook for about 5 minutes, until the mushroom soften.
Mix together the flour, nutritional yeast, herbs, paprika and salt. Then sprinkle this dry mix over the top of the mushrooms and stir well until the mix is well combined.
Add in the hot stock and plant milk, then stir well. Bring the mix to a gentle simmer.
Simmer for about 10 minutes, stirring occasionally, or until the liquid is thick and creamy.
If you love noodles (I don’t – sorry!), stir through your cooked and drained pasta here, to coat it with the stroganoff before serving.
I add in some green beans at this point and simmer for a minutes or 2 so that they still have a bit of crunch, and serve them on a bed of carrot noodles – SO good!
This one isn’t suitable for freezing but it does well as leftovers for lunch the next day!