AuthorJanella
500ml water
2 sachets of dashi
½ bunch coriander
1 tsp tamari
1 tsp sesame oil
1 tsp soy sauce
1 tsp ginger, finely grated
1 tsp fish sauce
1 carrots, cut into sticks
1 cup Chinese cabbage, shredded
2 bulbs bok choy, quartered
2 tbsp miso paste
1 handful bean sprouts
1
Put first 8 ingredients (coriander stems only, finely chopped) in a pot and bring to a simmer, add vegetables and cook until tender.
3
Turn off heat and stir through the miso paste. Serve in bowls and garnish with coriander leaves and bean sprouts.
Serves 2
Ingredients
500ml water
2 sachets of dashi
½ bunch coriander
1 tsp tamari
1 tsp sesame oil
1 tsp soy sauce
1 tsp ginger, finely grated
1 tsp fish sauce
1 carrots, cut into sticks
1 cup Chinese cabbage, shredded
2 bulbs bok choy, quartered
2 tbsp miso paste
1 handful bean sprouts
Directions
1
Put first 8 ingredients (coriander stems only, finely chopped) in a pot and bring to a simmer, add vegetables and cook until tender.
3
Turn off heat and stir through the miso paste. Serve in bowls and garnish with coriander leaves and bean sprouts.
Recent Posts
