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
Use within
3-4 days
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*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
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