ORGANIC MISO PASTE RECIPES

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MISO SOUP RECIPES | JAMIE OLIVER VEGETARIAN SOUP RECIPES



Miso soup recipes | Jamie Oliver vegetarian soup recipes image

Super-quick, healthy and full of flavour, this beautiful bowl of punchy broth will definitely warm you up up on a chilly day.

Total Time 20 minutes

Yield 2

Number Of Ingredients 9

750 ml organic chicken or vegetable stock
3cm piece of ginger
2 cloves of garlic
1 fresh red chilli
½ savoy cabbage
1 carrot
2 tablespoons miso paste
low-salt soy sauce
100 g silken tofu

Steps:

    1. Pour the stock into a pan and bring to the boil.
    2. Peel and julienne the ginger, peel and finely slice the garlic, then deseed and chop the chilli. Add to the stock, cover and simmer for 5 minutes.
    3. Core and shred the cabbage. Peel and julienne the carrot, then add to the pan, cover and simmer for a further 3 to 4 minutes, or until the cabbage is wilted.
    4. Stir in the miso paste and a good splash of soy sauce to taste.
    5. Add the tofu and let it stand for a few minutes before serving.

Nutrition Facts : Calories 184 calories, FatContent 4.4 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 18.8 g protein, CarbohydrateContent 17.7 g carbohydrate, SugarContent 11.5 g sugar, SodiumContent 2.4 g salt, FiberContent 5.1 g fibre

MALAYSIAN CHICKEN CURRY - HEALTHY FOOD GUIDE



Malaysian chicken curry - Healthy Food Guide image

You can't go past this fragrant Malaysian chicken dish, it makes for a cozy, curried meal.

Provided by Sarah Swain

Total Time 45 minutes

Cook Time 0 minutes

Yield 6

Number Of Ingredients 29

Curry paste
3 cloves garlic, chopped
2 red chillies
1 stalk lemongrass, outer stalk removed and thinly sliced
4cm fresh ginger, peeled
2 shallots, chopped
½ teaspoon turmeric
1 tablespoon oil
1 lemon, juice
Chicken
2 onions, sliced
spray oil
700g boneless skinless chicken thighs
2 kaffir lime leaves
1 cinnamon stick, halved
3 star anise, optional
¾ cup reduced-fat coconut milk
½ cup reduced-salt chicken stock
1 teaspoon sugar
1 tablespoon reduced-salt soy sauce
1 tablespoon fish sauce
480g (4 cups) green beans, trimmed
3 carrots, cut into chunks
⅓ cup fresh coriander
Rice
1 ½ cups long grain rice
⅔ cup reduced-fat coconut milk
2 cm piece fresh ginger, grated
...

Steps:

  • 1 Make the paste by placing all ingredients in a blender and process until a paste is formed, adding a little water if necessary.
  • 2 Spray a non-stick pan with oil and heat until hot. Add paste and cook for a few minutes. Add onions and cook until softened, stirring occasionally.
  • 3 Add chicken and stir to coat with paste. Add spices, liquid, 1/2 cup water, sugar and sauces. Bring to boil. Reduce heat and simmer for 30 minutes, until chicken is tender.
  • 4 Meanwhile, prepare the rice. Place all rice ingredients in pan with 2 cups water. Bring to boil, then reduce the heat and simmer covered for 15-20 minutes, or until rice is cooked. Remove from heat. Leave to stand for 5-10 minutes.
  • 5 Add beans and carrots to the chicken curry with the coriander. Cook for a final 5-8 minutes. Serve chicken with rice and garnish with fresh coriander.

Nutrition Facts : ServingSize 6 serves, Calories 459 calories, FatContent 14 g, CarbohydrateContent 55 g

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MALAYSIAN CHICKEN CURRY - HEALTHY FOOD GUIDE
You can't go past this fragrant Malaysian chicken dish, it makes for a cozy, curried meal.
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Reviews 5
Total Time 45 minutes
Cuisine healthy
Calories 459 calories per serving
  • 5 Add beans and carrots to the chicken curry with the coriander. Cook for a final 5-8 minutes. Serve chicken with rice and garnish with fresh coriander.
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