Mushroom miso broth with baked butternut- squash.


GINGER MISO MUSHROOM BOULLION W BLACK RICE NOODLES , RAINBOW CHARD & BAKED BUTTERNUT SQUASH BALLS


Serves 4 people


Mushroom Boullion :


- 2 cloves of garlic

- 100 g Shitake mushrooms

- 20 g dried wild mushrooms

- ½ red chili

- 3 Tbsp. Shiro miso

- 2 small shallots

- 1 Tbsp. oil

- 1,2 l water

- 2 Tbsp. Apple cider vinegar

- 1 Tsp. black pepper

- A pinch of salt

- Lemon juice

- 2 Tbsp. Tamari – for the dried mushrooms



Other ingredients :


- 200 g black Rice noodles

- 200 g baked butternut squash balls

- 1 medium red chili, sliced.

- 300 g rainbow chard

- 1 bunch of fresh coriander

- Lightly roasted sesame seeds.



Start by baking the butternut squash 45min at 165 degrees. Cool down and use a round spoon or melon carver to cave small round balls.

Next, Soak the dried mushroom in 2 dl boiled water and 2-3 Tbsp. of Tamari sauce.


Clean and chop, garlic, ginger, chili and Mushrooms . Peel and cut the Shallots in quarters. Sautee the spices in oil, 30 Sec, then add the shallots and fry on high heat another 30 Sec. Add the fresh mushrooms and continue 2 minutes. Add Vinegar, water, the soaked mushrooms. Included the liquid and boil gently for 15 min, under a lid. Add Miso paste, lemon juice , pepper and season with salt. Make sure not to boil the soup after the miso is dissolved, as it can turn bitter.


Soak the black Rice Noodles in boiled water, until soft. Drain and wash quickly in cold water. Wash and slice the rainbow chard plus Chili. Wash and Pick the Coriander.


Nerdy info :


Miso contains Lots if the probiotic Bacteria, and is a great contribution to Gut health.

So the reason to not boil the miso, Is both what I learned, when working in a Japanese restaurant. Simply for gastronomic reasons, as it turns slightly bitter upon boiling.

But equally important, because we dont want to kill the good bacteria, before it enters the gut. 2 solutions in one :-)


Black rice does deserve a mention as well, as they, unlike the white and distant cousin, are loaded with good fibers and anti oxidants. Especially Anthocyanins. Which have great prtoective qualities. These "rice" does not spike blood sugar and cause inflammation. Quite the opposite.


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