Ginger Chicken Meatballs in Miso Broth

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chick 20/06/2017

Ginger, lemongrass, chicken meatballs and pak choy in miso broth make for a light, healthy and seriously satisfying soup. This soup is bursting with flavour and freshness.

You can use chicken or turkey mince. I would use one with a mix of white and brown meat for more flavour. Add rice noodles for more substance.

Serves 4

Ingredients:

  • 1 Pound Chicken or Turkey Mince
  • 1 Cup Plain Panko Breadcrumbs
  • 2 cloves Garlic, divided – 1 minced and 1 peeled and smashed
  • 1 small onion – peeled and sliced
  • 1 TBSP  Soy Sauce
  • Ginger , divided – 2 tsp freshly grated + 1 (1’’ piece) sliced
  • 8 Spring onions – white and green part, thinly sliced, plus more for garnish
  • 1 TBSP Fish Sauce , divided
  • 1 TBSP Lemongrass , white part only – minced
  • 1 TBSP Fresh Coriander – roughly chopped
  • 5 Cups Chicken Broth , divided
  • 1 Cups Water
  • 1 Thai Chili – sliced (optional)
  • 2 TBSP Miso (I used white)
  • 2 TBSP Vegetable Oil
  • 2 heads Baby Pak Choy , quartered into wedges (can substitute 1 regular head)
  • ¼ tsp Crushed Red Pepper Flakes , plus more for garnish
  • Salt and Pepper , to taste

Instructions:

  1. Make the Meatballs: In a large bowl combine the chicken/turkey, panko, minced garlic, soy sauce, grated ginger, half the spring onions, 1 tablespoon fish sauce, lemon grass, coriander and 2 tablespoons of broth. Gently mix, just until combined. Use your hands to scoop out about a tablespoon and form mixture into (1’’-diameter) meatballs. Transfer to a plate or clean work surface lined with parchment paper. Repeat until all meatballs are formed. I had 22.
  2. In a medium pot over medium heat, combine remaining broth, water, Thai chili, smashed garlic, onion, sliced ginger, 1 tablespoon fish sauce and remaining scallions. Bring to a gentle simmer over medium-high heat. Reduce heat to maintain a simmer and cook for 15 minutes. Use a slotted spoon to remove solids and discard. In a small bowl combine miso with 2 tablespoons of the broth and whisk to combine. Add the miso mixture to the pot of broth. Stir to combine.
  3. Meanwhile, heat oil in a large frying pan over medium heat until shimmering. Add meatballs to the pan (in batches if necessary to not overcrowd the pan) and cook, turning occasionally, until golden brown on all sides, about 6-8 minutes. Remove and transfer to a clean plate.
  4. Add the pak choy and crushed red pepper flakes to the broth. Simmer until pak choy is almost tender, about 3 minutes.
  5. Add in the meatballs and bring broth back to a simmer. Simmer until meatballs are cooked through, about 5-8 minutes. Taste broth and adjust for seasoning with salt and pepper.
  6. Serve garnished with spring onions and crushed red pepper flakes.
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Miso Baked Cod

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miso 19/06/2017

The rich, umami flavour of miso in this sticky Japanese-style marinade is a perfect pairing for fish.

The fish is wrapped in a foil parcel and baked in the savoury juices resulting in meltingly tender flesh with a satisfying flavour that is so easy and quick to create.

Serves 2

Ingredients:

  • 2 tbsp shiro miso
  • 1 tbsp mirin
  • 1 tbsp light soy sauce
  • ½ tsp toasted sesame oil
  • 30g fresh ginger, grated
  • 2 sustainable cod fillets (around 150g each)
  • 2 spring onions, finely sliced, plus extra to garnish
  • Handful fresh coriander, plus extra to garnish

To serve:

  • Steamed rice and griddled pak choi
  • Lime wedges

misoo

Method:

  1. Heat the oven to 200°C/180°C fan. Mix together the miso, mirin, soy sauce, sesame oil and ginger in a small bowl.
  2. Lay each piece of cod on a piece of foil large enough to enclose it, then spoon half the miso mix on top of each. Add the spring onions and coriander, then tightly seal to make parcels.
  3. Put the 2 parcels into a baking dish, transfer to the oven and bake for 8-10 minutes. Divide the rice and pak choi between 2 plates. Unwrap the parcels, lift out the contents and serve the fish on top of the rice, with extra coriander and spring onions on the side. Add lime wedges for squeezing.

Mushroom, Lentil & Miso Soup

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mushroom soup 06/06/2017

The second instalment in the vegan chronicles comes in the form of mushroom and lentil soup with miso. Miso paste is basically made of fermented soy beans. It’s similar to soy sauce in terms of flavour, but more mellow and earthy. It works fantastically well in many dishes, meat included, to add umami depth. When it’s paired with meaty mushrooms and hearty lentils, the result is a thick, rich and filling soup!

Serves 4

Ingredients:

  • 1 White Onion
  • 4 cloves garlic
  • 500 g Mushrooms, sliced
  • 1 ½ tsp Fresh Thyme
  • 950ml Vegetable Stock
  • 100g Brown Lentils
  • 1 tbsp Miso Paste

Instructions:

  1. Heat a small amount of olive oil in the bottom of a large pot. Prepare all the ingredients by slicing the mushrooms, dicing the onion, mincing the garlic and finely chopping the thyme.
  2. Start by sautéing the onion in the pan for 2-3 minutes until translucent. Then add the garlic and mushrooms and cook for 10 minutes until the mushrooms have reduced and most of the water they release is evaporated.
  3. Next add the thyme and stir through the mixture, letting it cook for a minute or two. Add the vegetable stock and the lentils then simmer for 25 minutes.
  4. Blend the soup thoroughly then stir in the miso paste. If the soup is too thick for you, just add some more vegetable stock until you have the consistency you like!
  5. Serve topped with some extra mushrooms and some fresh parsley.

Sesame Salmon in Miso Broth

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IMG_20160118_165955[1] 26/01/2016

Salty samphire and umami-loaded miso go so well with sweet salmon in this East Asian-inspired dish. You can use any fish with this dish. Sea bream and Sea bass work particularly well. The delicate flaky fish and crispy skin contrast beautifully with the silky broth.

Ingredients:

  • 2 nests (140g/5oz) medium or thick egg noodles
  • 2 fillets sustainable salmon, skinned or white fish, skin on, scaled and pin-boned
  • 4 tsp sesame seeds
  • 3 tsp sunflower or vegetable oil
  • thumb-sized piece ginger, peeled and finely shredded
  • 2 tbsp dry sherry
  • 90g pack samphire
  • 1 x pak choi
  • 2 x 18g sachets (or 2 tbsp) miso soup paste
  • bunch spring onions, shredded
  • little sesame oil for drizzling

Method:

  1. Cook the noodles following pack instructions. As soon as they are just tender, drain in a colander, rinse under the cold tap and set aside.
  2. Slash each piece of fish 3 times on the skin side. Season well and press the sesame seeds over the skin in an even layer. Heat the oven to low, ready to keep the fish warm. Put a couple of wide bowls in to warm, too.
  3. Heat 2 tsp oil in a non-stick frying pan, the sturdier the better. Add the fish, and fry for 5 mins on the crusted side until the seeds are pale golden and the flesh of the fish has changed colour almost all the way through. Turn the fish over, cook for a few seconds more, then remove to a plate and transfer to the oven. Put the kettle on to boil.
  4. Add the remaining oil to the pan and sizzle the ginger for 30 seconds. Add the samphire and pak choi, cover again and cook for 1 min more until bright and just tender. Make up the miso in a jug with 450ml boiling water. Run boiling water through the noodles to reheat then pile into the warm bowls. Spoon over the ginger, samphire and pak choi plus the spring onions, then pour over the miso and top with a piece of crisp fish, sesame-side up. Drizzle with a little sesame oil then dig in.