Fragrant with ginger, garlic and miso paste and topped with crispy basa, this light Asian-style broth is packed with great umami flavour. And with lots of goodness (pak choi, carrot and wholewheat noodles) all in the mix, it's a very simple soup that's sure to satisfy. (Dairy-free: see our FAQs for details).
Prep Time
30 min
Cuisine
Japanese
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (fish, soya, gluten, celery)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Top, tail and peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons'
Set the carrot ribbons aside
2
Add the wholewheat noodles to a pot and cover them with boiled water until fully submerged
Bring to the boil over a high heat and cook for 5-7 min or until tender with a slight bite, then drain and return them to the pot until serving
3
Meanwhile, re-boil a kettle
Cut the pak choi into large, bite-sized pieces
4
Peel and finely chop (or grate) the garlic
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Trim, then slice the spring onions finely
Cut the redchilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
5
Heat a large pot, (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the chopped garlic and ginger and cook for 1 min
Add 500ml [1L]boiled water with the miso paste, vegetable stock cube[s]and soy sauce and give everything a good whisk until fully combined
Reduce the heat to low – this is your miso broth
6
Meanwhile, combine the groundpaprika, cornflour and a generous pinch of salt on a plate
Cut the basa fillets in half, add them to thecornflourmix and turn them until evenly coated
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Once hot, add the basa and cook for 3 min on each side or until crispy and cooked through
7
Meanwhile, add the chopped pak choi and carrot ribbons to the miso broth with half the spring onion (save the rest for garnish!) and cook for 2 min or until tender with a slight bite – this is your vegetable miso broth
8
Share Your Creations
Get social and share your best culinary Gousto creations on:
