Vegetarian

Vegan

Gluten free 

This is another modified Jamie Oliver recipe from his great new book ‘Superfoods’. I am a great Jamie fan and he makes a chicken and mushroom miso broth – which is delicious – but we found this simplified veggie version to be just as tasty. Curiously, I think the way the onions are cut into quarters is a key element in achieving a more authentic taste. No idea why.

I use large breakfast mushrooms here but you could experiment with a mix of mushrooms, adding rehydrated, porcini or wild mushrooms.

Ingredients for two people seeking a modest meal 

• Sliced mushrooms – quantity to suit desired waist size, 300g is fine
• 1 or two onions, depending on size – red if possible but white works too.
• 1 tbsp Sesame oil
• 1 x 5cm piece of ginger – peeled and cut into matchsticks
• 1 heaped teaspoon miso paste
• 800 m stock – water at a pinch
• 1 good handful of curly kale – essential goodness
• Basmati rice – wild rice might be better. 175g is about right

Method

• Peal the onions and chop lengthways into quarters or eighths.
• Heat the sesame oil in a medium pan and add the onions. Cook for a few minutes stirring occasionally.
• Stir in the chopped mushrooms to coat with oil and continue frying gently.
• Then add the ginger, miso paste and stock and simmer gently for 20 minutes.
• This is the time to get your rice on. Plain boiled is best
• Tear the kale into small pieces, removing any tough stalks and add to the broth, simmering for a further 5 minutes or so.

Serve and enjoy

Meat option

If you want to include chicken, use skinless boneless thighs/breasts and cook in the sesame oil before adding the mushrooms. With this meat option, chicken stock would add even more flavour.