Simple yet super-tasty, this vegetarian meal is quick to make. It is almost better reheated, having allowed the flavours to develop. A great dish to take for a work lunch, guaranteed to give your workmates food envy.
MISO PUMPKIN AND NOODLES RECIPE
Serves 4
500g peeled pumpkin, sliced 1cm
200g cooked noodles
½ cup coriander leaves, to garnish
1 Tbsp miso glaze (see below)
Miso glaze
3 Tbsp miso
2 Tbsp soy sauce
1 Tbsp grated ginger
1 Tbsp runny honey
2 tsp sesame oil
2 Tbsp peanut oil
1 Tbsp sesame seeds
Broth
2 cups vegetable stock
1 cup water
2 slices ginger
1 spring onion, thinly sliced
200g shiitake mushrooms
- Preheat the oven to 180C. Line a baking tray with paper.
- Place the pumpkin slices on the baking tray and brush each side with the glaze, reserving 1 Tbsp for the broth. Place into the oven for 25 minutes until golden and cooked through. Remove.
- To make the broth, place the stock, water, ginger, spring onion and glaze in a medium-sized pot and bring to a simmer for 5 minutes. Add the shiitake mushrooms and continue to cook for 5 minutes. Stir through the noodles.
- Divide the broth and noodles between four bowls and top with the miso pumpkin. Garnish with coriander.
