Miso & sesame eggs
Perfect as a snack, miso adds a deep savoury flavour to these low-calorie eggs. Try them served on salad for a quick and tasty lunch, or as a starter
Miso & butternut soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 2 tsp rapeseed oil
- 1 large onion, chopped
- 400g butternut squash, skin-on, cut into chunks
- 2 garlic cloves, chopped
- 210g can butter beans, drained
- 2 tsp vegetable bouillon
- 80g shredded kale, finely chopped
- 2 tsp sesame oil
- 2 tsp toasted sesame seeds
- 2 tsp finely grated ginger
- 1 tbsp brown rice miso
Method
- STEP 1
Heat the oil in a large pan and fry the onion for 5 mins to soften. Add the squash and garlic, and stir for a minute. Add the beans and bouillon along with a litre of water, then cover and simmer for 20 mins until the squash is tender.
- STEP 2
Meanwhile, steam the kale for 10 mins, then toss together with the sesame oil, seeds and ginger.
- STEP 3
Add the miso to the soup, then blitz until smooth using a hand blender. Pour into bowls and top with the sesame kale mix to serve.
