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Prep Time
30 min
Cuisine
Japanese
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 455 kJ 108 kcal |
1636 kJ 389 kcal |
Fat of which saturates |
1.6 g 0.7 g |
5.7 g 2.5 g |
Carbohydrate of which sugars |
14.5 g 2.1 g |
52 g 7.6 g |
Fibre | 2 g | 7.2 g |
Protein | 8.5 g | 30.4 g |
Salt | 1.66 g | 5.97 g |
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.
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
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
Meanwhile, re-boil a kettle
Cut the pak choi into large, bite-sized pieces
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 red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
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
Meanwhile, combine the ground paprika, cornflour and a generous pinch of salt on a plate
Cut the basa fillets in half, add them to the cornflour mix 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
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
Divide the wholewheat noodles between bowls, pour over the vegetable miso broth and top with the crispy fish
Garnish with the chopped chilli and remaining spring onion
Enjoy!