Miso-glazed aubergine & crispy tofu rice bowl
Caramelised miso aubergine with golden tofu over sushi rice and quick-pickled radish.
Soy & ginger mussels with noodles
Mussels steamed in a soy, ginger and spring onion broth, tumbled with noodles.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Cook the noodles; drain.
- Step 2
Fry garlic and ginger in the oil for 1 minute.
- Step 3
Add soy, vinegar and stock; bring to a rolling simmer.
- Step 4
Tip in the mussels, cover, and steam 4 to 5 minutes until opened (discard any that stay shut).
- Step 5
Toss with noodles, spring onions and coriander.
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Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 34g |
| Carbohydrates | 44g |
| – of which sugars | 5g |
| Fibre | 5g |
| Fat | 12g |
| – of which saturates | 1.5g |
| – of which omega-3 | 0.9g |
| Calcium | 120mg |
| Iron | 6.8mg |
| Salt | 2.3g |
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