RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 1 Litre Massel Salt-Reduced Chicken Stock
  • 100gm shiitake mushrooms, sliced thickly
  • 50gm shimeji or enoki mushrooms
  • 300gm silken tofu, diced into 2cm cubes
  • 3 Tbsp miso paste
  • 3 spring onions, thinly sliced
  • 2 nori sheets, roughly chopped
  • 2 Tbsp toasted sesame seeds
  • Togarashi seasoning to garnish (optional)

 

METHOD :

  • Place the stock in a medium saucepan over a medium heat and bring to a boil.
  • Slice spring onions finely and put into a bowl of ice-cold water. Set aside.
  • Once pot boils, reduce to a simmer and add in miso paste, mirrin, shiitake mushrooms, and 1 sheet of nori torn finely. Allow to simmer for 2-3 minutes.
  • Place silken tofu, enoki mushrooms, spring onions and sesame seeds into bowls for serving. Ladel miso stock liquid over ingredients in bowls. Serve with extra torn nori and togarashi seasoning to garnish.

Related Recipes

Mushroom and Caramelised Onion Tarts

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 3 Tbsp Cobram Estate Classic Extra Virgin Olive Oil 1 brown onion, finely sliced 150gm Swiss brown mushrooms Salt and pepper 4 spring fresh thyme 100gm baby spinach 60gm Zoosh French Onion Dip 1 Tbsp...

One Pan Quinoa

RECIPE BY: Olivia Wells SERVING SIZE: 2 - 4 people INGREDIENTS: 1 cup Coles White Grain Quinoa  2 cups water 1 brown onion, diced 1 Red capsicum, deseeded and diced 1 green capsicum, deseeded and diced 1 tin corn or fresh corn 1 tin black beans  1 head broccoli  1 tin...

Traybake Dinner

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 red onions, sliced into wedges 4 carrots, peeled and halved lengthways 3 parsnips, peeled and halved lengthways 200g Brussel sprouts, halved (or quartered if very large) 3 cloves garlic, peeled and...

Fried Olives with Lemon-Herb Mayonaise

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 20 large Coles green feta stuffed olives 1 cup plain flour 4 eggs, beaten 4 cups panko breadcrumbs Cobram Estate Light olive oil for deep frying LEMON-HERB MAYONNAISE: ¾ cup ZoOSh whole egg...

Rosemary and Fennel Flatbreads (Lavosh)

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 230gm plain flour 1 tsp Bi Carb soda 125ml water 75ml Cobram Estate Classic Extra Virgin Olive Oil, plus extra 1 Tbsp chopped fresh rosemary 1 Tbsp Coles fennel seeds Salt   METHOD: Set oven to 220C and...

Spring Risotto

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 200g Arborio Rice 1L Massel Liquid Vegetable Stock 1 Onion, diced 2 Garlic Cloves, rougly chopped. 100mLs Chardonnay 150g Peas 150g Green Beans, chopped 150g Snow Peas, chopped 150g Celery, diced 3...

Print Friendly, PDF & Email