Cod in Miso Broth
with Mixed Vegetables and Jasmine Rice
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.
6 Serve
Pour the vegetables and broth into bowls. Top with the cod and serve the rice on the side. Garnish with the reserved spring onion.
Tips for fussy eaters
Replace the pak choi with their favourite vegetable!
Pro tip
The trick to perfectly fluffy rice is to rinse it thoroughly first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.
This umami-packed broth is not only tasty but rich in vitamin B and protein!
Cooking Time: 30 min
Cals 605 · Prot 45 · Carbs 89 · Fat 8
Gluten-Free
Dairy-Free
Ingredients
Miso broth
Vegetables
Rice
Cod
This umami-packed broth is not only tasty but rich in vitamin B and protein!
Cooking Time: 30 min
Cals 605 · Prot 45 · Carbs 89 · Fat 8
Gluten-Free
Dairy-Free
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.
6 Serve
Pour the vegetables and broth into bowls. Top with the cod and serve the rice on the side. Garnish with the reserved spring onion.
Tips for fussy eaters
Replace the pak choi with their favourite vegetable!
Pro tip
The trick to perfectly fluffy rice is to rinse it thoroughly first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.
Ingredients
Miso broth
Vegetables
Rice
Cod
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