With the cold weather often comes a lot of colds, sniffs and those days where all you want is some wholesome, comforting food. You may wonder how an Asian inspired dish can be so comforting, but trust me the ingredients in this dish definitely do the trick. I view it as the Asian and vegan alternative to the classic chicken-noodle soup people crave when they are sick.
Ingredients: serves 2
- 150g basmati rice
- 150g exotic asian mushrooms; shiitake, oyster, enoki etc. (plus 3 extra shiitake for broth)
- 2tsp miso paste
- 1tbsp soy sauce
- 1/2tsp sugar
- 150g firm tofu
- 1tbsp, freshly chopped ginger
- 5g garlic paste
1. To make the broth, add the 3 shiitake mushrooms, garlic paste, chopped ginger and a dash of salt into a saucepan with 500ml water. Bring to the boil and simmer for 15minutes.
2. Add the rice and remaining mushrooms, leaving to simmer for 10 minutes before stirring in the miso paste, soy sauce and sugar. Leave to simmer for a further 10 minutes, adding more water if needed.
3. Meanwhile, chop the tofu into small cubes and, in a separate frying pan, fry in sesame oil until crisp.
4. Once the rice is cooked, stir in the tofu (and spinach if desired) before serving immediately in two bowls.
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