http://acps.cat/wp-content/uploads/2015/02/121028-diari-ara-perdre-la-por-a-parlar-del-suÃÂÃÂÃÂ¢ÃÂÃÂ°ÃÂ ÃÂÃÂÃÂº ÃÂÃÂ© 4 tablespoons tamari (Japanese reduced-salt soy sauce)
100g enoki mushrooms root base removed
8 spring onions cut lengthways into strips
150g bean sprouts
Time to prep & cook
- 1 Place sesame oil, onion, chilli, ginger and tamari in a large saucepan. Cook on a low heat for 8 minutes until the onion is soft.
- 2 Next, stir in the vegetables stock and beans. Bring to the boil, add the carrots and oyster mushrooms. Continue cooking for 3 minutes then add the bok choy and noodles. Continue to simmer for 2 minutes.
- 3 Add the miso, enoki mushrooms, bean sprouts and spring onion. Serve immediately whilst vegetables are still crunchy and tender.
- 4 Serve broth with lean protein e.g., add some shredded, poached chicken or fish, or tofu for a vegetarian meal.
Omit the onion and a few spring onions; substitute garlic with garlic-infused oil; substitute mushrooms with red capsicum.