Cod in Miso Broth

Name: Cod in Miso Broth with Mixed Vegetables and Jasmine Rice
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 30 Grams of Ginger; 30 Grams of Miso paste; 10 Grams of Garlic paste; 15 Grams of Tamari; 10 Grams of Coconut sugar; 15 ML of Rice vinegar; 150 ML of Vegetable stock; 350 ML of Water; 40 Grams of Spring onion; 3 Piece of Baby pak choi; 100 Grams of Snow peas; 150 Grams of Fresh baby corn; 150 Grams of Jasmine rice; 300 ML of Water; 1 Tsp of Salt; 350 Grams of Cod fillet; 1 Tbsp of Vegetable oil; 1 Tsp of Salt

with Mixed Vegetables and Jasmine Rice

This umami-packed broth is not only tasty but rich in vitamin B and protein!

Cals 528 · Prot 48 · Carbs 90 · Fat 3

Family Friendly

30 min

Cod in Miso Broth with Mixed Vegetables and Jasmine Rice

This umami-packed broth is not only tasty but rich in vitamin B and protein!

Cals 528 · Prot 48 · Carbs 90 · Fat 3

Family Friendly

Ingredients

Miso broth

Ginger

30 Grams

Miso paste 9*

30 Grams

Garlic paste

10 Grams

Tamari 9*

15 Grams

Coconut sugar

10 Grams

Rice vinegar

15 ML

Vegetable stock 15*

150 ML

Water

350 ML

Spring onion

40 Grams

Vegetables

Baby pak choi

3 Piece

Snow peas

100 Grams

Fresh baby corn

150 Grams

Rice

Jasmine rice

150 Grams

Water

300 ML

Salt

0.5 Tsp

Cod

Cod fillet 6*

350 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Allergens

*9 Soya, *15 Celery, *6 Fish

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2256 / 528
Fats (g)	3.2
of which saturated (g)	0.6
Carbohydrates (g)	90
of which sugars (g)	8.1
Fibers (g)	6.2
Proteins (g)	47.6
Salt (g)	2.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep broth

Wash and slice the ginger in half (no need to peel it). Add the miso paste, garlic paste, ginger, tamari, coconut sugar, rice vinegar, vegetable stock and measured water to a pot with a lid. Mix well. Cover and bring to a boil over a medium heat. Simmer for 8 min.

2 Cook rice

Meanwhile, rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

3 Prep

Meanwhile, trim the base of the pak choi and quarter it lengthwise. Slice the snow peas in half. Slice the baby corn at an angle. Chop the spring onion finely.

4 Cook

Remove the ginger from the broth and discard. Add the pak choi and baby corn to the broth and simmer, covered, for 3-4 min. Mix well, add the snow peas and spring onions (reserve some for garnish) and cook for 1 min. Cover and set aside.

5 Fry fish

Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the cod with a pinch of salt and cook for 2-4 min on either side until golden and cooked through.