Saturday, 24 January 2015

Super Cleansing Brown Rice Miso Broth with Courgette, Smoked Tofu, Spring Onion and Black Beans

Super Cleansing Brown Rice Miso Broth with Courgette, Smoked Tofu, Spring Onion and Black Beans
This is a deliciously clensing, light broth, packed full of crisp greens, smoked tofu, fresh herbs and black beans and for a bit sustenance. If you’re a spice lover like me then this is the perfect dish to add a load of fresh chillis or your favorite chilli sauce to.
What’s really nice about any kind of broth is that you can be completely versatile with what vegetables you add to it, it can also be a great way to use up any left over veg you have hanging around. When it comes to a main meal I’m always aware that it’s important to create a blanced meal, mainly making sure that I’m including enough protein (especially when I’m cooking for the vegetarian boyfriend). Here both the tofu and black beans are great sources of protein, cobined with the greens equals a really well balanced dish. Give it a go, experiment and see how it goes.

Feeds – 4
Preparation Time –
Cooking Time – 5-10 minutes

Ingredients –
4 Tbsp Brown Rice Miso Paste –Dissolved in 4 pints of water
4 Large kale leaves – Ends chopped off left whole
1 Pack/ 200g Smoked Tofu – Sliced into 10/12 thin slices
1 Courgette – Finely diced
2 Spring onions – Finely Sliced
2 Pac Choi – Leaves separated, end chopped off
1 Lime – Quartered
Handful of fresh coriander – Roughly chopped
1 Medium red chilli – Finely Sliced
Large sprinkle of white pepper
Handful of crispy shallots

Start by combining the miso paste with the water and bring to the boil.
Prepare all vegetables and garnishes ready to add.
Once the miso broth comes to a boil add the kale leaves and cook for 2-3 minutes, serve/portion up the boiling broth then add in your tofu and additional veg or let people help themselves, this way you’ll retain as much of the vitamins as possible. Keep it healthy and leave out the crispy shallots and adjust the pepper and chilli to taste.

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