Enjoy these mushrooms for brunch, lunch or a simple dinner. It is a great way to useup leftover rice. Don’t add salt as you will find the miso soy sauce is salty enough. If you can get hold of ...

Combine miso soup concentrate, water and ginger in a medium-size pot and bring to the boil. Add chicken, mushrooms and carrot and simmer for about 3 minutes until chicken is just about cooked through.

Use a good mixture of mushrooms – at least four types of whatever fresh varieties are available in the market. A minimum of half the mushrooms should be substantial and meaty, and these should ...

Featured recipes: (1) Miso Sukiyaki with Beef and Mushrooms (2) Japanese Turnips with Natto Dressing. 1. Pound the beef into very thin slices. Cut a variety of mushrooms into bite-size pieces.

Cook the mushrooms in a hot frying pan with a little olive oil, seasoned with sea salt and black pepper. After around 10 minutes the mushrooms should be crispy and browned. Transfer the mushrooms ...

Once boiling, stir in the stock cubes and miso paste. Add the mushrooms, noodles and white ... Divide the mixture between deep soup bowls and scatter with the chilli, if using, and remaining ...

Heat the water in a large saucepan and whisk in the miso paste ... then distribute the cooked mushrooms. Add a squeeze of lime to each bowl, and serve the soup with more wedges to squeeze.

Add the mushrooms to the pan, and fry until they are soft. Stir in the miso paste and stock, and leave to bubble away for three minutes. Serve the mushrooms spooned over the rice, with the spinach ...