Like fine wine, miso has its own distinct flavour, aroma and texture.
It is the powerhouse taste behind the flavour profile for this recipe.
Amano is my favourite brand, lasts up to six months in the fridge.
This Buddha Dragon Bowl recipe features barley miso.
Serves: 4
Ingredients:
2 tbsp. toasted sesame oil
1 red onion (small) thinly sliced
½ cup thinly sliced shitake mushrooms
1 red pepper thinly sliced
1 medium carrot, thinly sliced
2 celery stalks, diced
3 garlic cloves (small, minced)
⅓ cup diced lemongrass bulb
2 tbsp. diced fresh ginger
1-14 oz. can coconut milk
½ cup barley miso
6 cups cold water
½ lb. dry rice noodles
Method:
- Heat the oil in a wok or large pot over medium heat. Add onion and cook until soft, about 4 minutes. Add mushrooms, and red peppers. Cook for 2 more minutes. Add carrot and celery and continue cooking until softened, about 4 minutes.
- Add garlic, lemongrass, and ginger. Stir to combine. Cook for 2 minutes, add coconut milk, miso paste, and 4 cups of water. Bring to a simmer, lower the heat and cook for 20 minutes.
- As broth is cooking, prepare the rice noodles according to package instructions.
- Place 4 oz. of cooked rice noodles in the center of soup bowl. Ladle the broth with veggies over and enjoy.
