If you buy an unpasteurised miso paste and are careful not to boil it when cooking, you're increasing the nutritional clout of an already healthy meal with some great microbes that support your gut. I love shiitakes for their meaty, umami-rich flavour, but any mushrooms work. Adjust the chilli and tamari to your taste. Serves 2.
150g shiitake mushrooms, sliced
2 garlic cloves, sliced
Thumb of ginger, grated (lol, no one ever knows what that means. I think it means make it as gingery as you like)
Thumb of fresh turmeric, grated
1/2 bunch of coriander, roughly chopped
1 tablespoon red miso paste
1 chilli, sliced
1 tbsp nam pla
200g rice noodles
500ml high qual stock/bone broth
Boil your kettle, and pour the water over your noodles. No need to cook them on the hob. Leave for ten mins, drain and toss in some sesame oil. Set aside.
Heat a couple of tbsp of oil in a frying pan and gently fry the garlic, turmeric, chilli and ginger.
Add the mushrooms, a tbsp of tamari, and cook until browned
Add the stock to the pan and bring to the boil.
Add the nam pla, a further tbsp of tamari and allow to simmer vigorously, reducing a little
Reduce the heat, squeeze in your lime, add your spinach leaves
At the last minute, stir through your miso. Taste and add more salt/lime/chilli/anything you fancy
Pour the broth over the rice noodles, sprinkling the coriander on top.
Option to add a soft boiled egg.