Tag

miso

  • Blog

    Osborne Clarke Miso, Egg & Noodles

    6 May 2020 - By 

    So Lisa said her work canteen did a miso, noodle broth with tofu and she really liked it.  Armed with this information I created the following.  Actually extremely good.  Red miso paste was used, but I expect others would work just as well. Dry out firm tofu block by weighing it between paper towels for 10 or 20 minutes.  Cut into 1-2cm cubes,  coat with seasoned flour/cornflour/semolina. Onions thinly sliced and mushrooms thickly sliced, gently fried together to soften but not colour; Fry the coated tofu until lightly golden and crispy. Meanwhile roughly 800ml of stock (in this case chicken)…

  • Blog

    Miso Broth

    18 November 2018 - By 

    This is a healthy, hearty and homely broth, absolutely packed with goodness and rather quick and easy to boot. I am deeply sceptical that this is even remotely authentic Japanese cuisine, there’s a lot of stuff going on here that does not strike me as Japanese. But it absolutely doesn’t matter. It’s tasty and virtuous. I packed it with double the stated chicken, because the pack of chicken came with two breasts… And realistically I’m not going to find another use for the second one in time. I’d do that again, no regrets. More of a regret is not having…