Miso is a savoury paste made from fermented soya beans. It’s a good source of B vitamins and you can also make a hot drink from it by stirring a teaspoon into a mug of boiling water.
Serves: 2
Time to prepare: 20 mins
Time to cook: 10 mins
Dietary requirements: Dairy-free, Egg-free, Kosher, Vegan
Ingredients
1 tsp miso paste dissolved in 2 tbsp boiling water
1 tbsp tomato purée
2½ cm root ginger (approx 30g)
1 green pepper, chopped into matchsticks
1 red pepper, chopped into matchsticks
¼ white cabbage, cored and thinly sliced
1 carrot, peeled and cut into matchsticks
1 red chilli, finely chopped
6 spring onions, finely chopped
50g fresh or frozen green soya (edamame) beans
50g cashews, roughly chopped
2 tbsp vegetable oil
1 tbsp toasted sesame oil
Instructions
Mix the tomato purée into the warm miso.
Grate the ginger coarsely, gather up the grated ginger and squeeze the juice into the miso mixture.
Heat the vegetable oil and sesame oil in a large wok and stir fry the vegetables, beans and nuts for 5 minutes.
Stir in the miso ginger mixture and cook for a further minute.
