I haven't cooked or experimented much with miso. I love the soup as occasional winter takeout or as a side to my favourite japanese bento box, but somehow that's always as far as the relationship went.
With a 3 month old bubba, and my endless cravings for 'unclean' food [or so I call it!], I decided to purchase some red miso during my last shopping trip, hoping the virtues of the paste will pull me out of my spiralling food woes. But, like many things these days, diapers came in the way. And that poor miso disappeared at the back of the fridge.
Weeks went by, and I had absolutely no inspiration or inclination to use it. But this morning while browsing the web with my morning coffee while the baby snoozed, I had a jump-out-of-my-chair-and-start-cooking-immediately kinda moment! And so I did. I chopped a little something, boiled a a bit of that, tossed and sprinkled and voila - out came lunch, miso and all!
I loved every bit of this dish, and it was so darn easy to put together. Not to mention super duper quick, warm (perfect for the weather), healthy, vegan, glutenfree and delicious! Now where is that buttery brownie.......
PS- I didn't quite get stellar shots for this one as I had 20 minutes to plate, shoot and eat before the little one woke up. Yes, like everything these days, I am blaming the baby for my lack of skill.
1 teaspoon light olive oil
1 tablespoon red miso paste
1 teaspoon dark soy sauce
2 tablespoons heavy cream or [for vegan] coconut milk (optional)
2 cups water
Salt & pepper to taste
2 cups chunky vegetables of choice - I used peppers, carrots, red onions & mushrooms
2 tablespoons light olive or canola oil
1 clove of garlic, crushed
1/2 teaspoon cumin powder
1/2 teaspoon garam masala powder
1/4 teaspoon red chili flakes
Salt & pepper to taste
1 cup quinoa (I mixed red & white), cooked
Bunch of cilantro finely chopped
Quinoa: Fluff the quinoa with a fork, mix in the chopped cilantro and keep aside.
Miso Broth: Heat oil in a pot. Stir in the miso and soy sauce and saute for a quick few seconds. Add water, seasoning and bring to a boil. Reduce heat and simmer for 5-8 minutes. Turn off flame, stir in the coconut milk or cream (both optional), cover and keep aside.
Vegetables: Heat oil in a non-stick skillet. Add the garlic and let it brown slightly. Add all the vegetables along with the dry spices and toss on high heat till they begin to char. Turn off flame and remove from heat. Leave uncovered to prevent them from becoming soft.
Pour miso broth in a bowl. Spoon some quinoa on top and add the roasted veggies. Enjoy hot & fresh!