If you were to take a stroll down my Instagram feed you could be fooled into thinking that I am somewhat of a sweet tooth, that would be a huge mis interpretation. The truth is while I use to be a sugar fiend, these days I tend too stick to savoury. The misrepresentation over on Instagram is purely a common photographers issue, lighting. I only really photograph in natural light so dinners (also too hectic) are out and lunch is usually pretty boring. So it's down to commissioned birthday or wedding cakes, the lunch box cookies, or breakfast that gets shot.
Today I am sharing my recipe for my favourite mid season meal, a ginger and miso broth with a medley of vegetables with tamari almonds and seeds.
The almond seed mix is essential, often make a double mix so I have something on hand to throw over salads throughout the week.
We eat a lot of this throughout the end of winter and spring. As the weather warms all those dormant bugs seem to become more prevalent, as this broth is packed full of ginger and garlic it helps fend off the common cold or other nasties. While my children aren't huge fans of mushrooms I serve theirs with extra broccoli and tofu.
One thing to note with this recipe is that it's really important to buy good quality Miso, most supermarket brands contain MSG, I buy one in a tub made from GM free soy beans.
Also, while some of these ingredients may seem a bit foreign they are actually very easy to source, I shop at my local farmers market and pack n save, where all these can be found.
1 Tbsp Ghee
1 knob of ginger finely sliced
3 garlic crushed garlic cloves
1/4 white onion, sliced thinly
2 Tbsp miso paste
1 head of Bok Choy (wash well)
4 stalks of Choy Sum
400g of mixed mushrooms ((snow needle, wood ear, button, shiitake, oyster), fresh is best but dried is fine too)
1/2 a block Organic tofu
Place the ghee in the bottom of a heavy bottomed pot and place on a low to medium heat. Once the ghee has melted add the ginger, garlic and onion, its important to keep the temperature low, you want to gently cook and infuse the ghee with the ginger, garlic and onion. So keep it moving.
One the onion is transparent and the mixture is fragrant add the miso paste with 1 cup of water, mix until you have a thick paste, at this point you can crank up the heat to medium high.
Add the remaining water and a splash of tamari.
Taste. At this point you can add more miso or water, play around until it tastes right to you.
Once the flavour is correct add the bok shoy, choy sum, tofu, mushrooms and broccoli sprouts.
Allow the broth to simmer until the bok choy is cooked, it will only take a few minutes.
I under cook my vegetables, I like crunchy broccoli, crisp bok choy, I basically just cook long enough to heat the tofu and mushrooms through.
Sprinkle over nut and seed mix. Enjoy
Tamari almonds and seeds.
1/2 cup almonds
1/2 cup mixed seeds (pumpkin and sesame)
Place the almonds in a cast iron skillet on a medium heat, stirring consistently. Once the almonds start to brown add the seeds, keep stirring gently. Once the pumpkin seeds begin to pop, take off the heat and drizzle over tamari sauce, stir to coat all the seeds.