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.

Our friends at Wine Selectors recommend pairing this dish with a Pinot Noir.

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