there’s always rice at home, here’s how to make it unforgettable
This dish is all about bold, warming flavours with a fresh, plant-based twist. The miso ginger broth is deep and soothing, and when you top it with spiced mushrooms and crispy tempeh? Game over. Serve it up with jasmine rice or noodles and a sprinkle of fresh herbs for that perfect finishing touch.
Ingredients
For the Miso Ginger Broth:
500ml vegetable stock
1 generous tablespoon miso paste
1 sheet of Kombu (optional)
2 thumbs of fresh ginger, minced (this is a lot, I like a lot – you can have a little less)
3 cloves of garlic, minced
1 tablespoons olive oil
Salt, to taste
Fresh lime juice, to taste
For the Mushrooms & Tempeh:
500g king oyster mushrooms
1 tablespoon Chinese 5 spice (or a mix of ground gloves, cinnamon, star anise, fennel seeds)
200g block of tempeh
1 1/2 teaspoons soy sauce
1 teaspoon agave
Jasmine rice or noodles, for serving
Fresh herbs (cilantro or scallions), for garnish
Optional Toppings:
Vegan crème fraiche fresh or coconut yougurt
Drizzle of chilli oil
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