It’s chilly out, but there’s nothing like a little comfort food to warm you up. Check out our Miso Marinade recipe that’s perfect on meat, vegetables or tofu and a hack for peeling ginger!
Plus, here’s a delicious Miso Roast Chicken recipe coming up in Winter Wellness Bag on 12th July. Find out more about our Winter Wellness Bag and how to order for two or four people for next weekend here.
Miso Marinade recipe: Combine with 2 tablespoons of miso, 1 tablespoon of soy sauce and 2 tablespoons of sesame oil with 1 teaspoon of fresh grated ginger. Too easy! This recipe is delicious with meat, vegetables or tofu.
How to peel ginger quickly: Simply use a teaspoon! Hold the ginger in one hand while you scrape the edge of the spoon over the skin. It should come off easily and with minimal pressure.
Miso Chicken with Soba Noodles & Asian Greens
Ingredients
Chicken
- 1.1 kg butterflied free-range chicken
Miso Marinade
- 50 g white miso paste
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 tsp grated fresh ginger
Greens
- 2 baby bok choy, leaves separated
- 250 g broccolini
- 10 g sesame seeds
Noodles
- 320 g soba noodles
- 1 cup edamame beans
- 2 Tbsp soy sauce
Sesame Dressing
- ¼ cup mayo
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
To Serve
- 5 g roasted seaweed snacks, thinly sliced
Instructions
- Preheat oven to 200°C/180°C fan bake.
- Pat chicken dry and place on a lined roasting tray. Combine miso paste, soy sauce and sesame oil in a small bowl. Rub chicken with miso mixture and roast for about 45 minutes until cooked through.
- Prep bok choy and thinly slice seaweed for serving.
- When chicken is cooked, remove from tray and set aside covered to rest. Place broccolini and bok choy in chicken roasting dish and toss in any juices. Sprinkle with sesame seeds and cook for about 10 minutes until tender.
- Bring a pot of salted water to the boil. When veggies are cooking cook noodles and edamame in pot of boiling water for about 4 minutes until tender. Drain and return to pot with soy sauce.
- Combine sesame dressing ingredients in a small bowl. Set aside.
- Cut chicken and toss in any resting juices.
- Noodles topped with chicken, greens, a drizzle of sesame dressing and seaweed.
