These umami packed greens are a nourishing side for a big bowl of hot plain rice. Choose between pak choi, mizuna, tatzoi or wasabina, blanch and mix them in on the stove with a quick velvety miso sauce. Ready in no time.
Asian Greens drowned in Miso, Ginger and Garlic Sauce
Vegan, Nut-free, Gluten-Free, Plant-based
Makes 2
Total time: 10 minutes
200 g mix of asian greens, washed (I used a mix of mizuna, tatsoi & wasabina)
2 tsp white miso paste + 80 ml water
1/4 tsp turmeric powder
2 tsp white rice vinegar
1 tsp potato starch
2 garlic cloves
t tsp finely chopped ginger
1 tsp vigin coconut oil
salt & black pepper to taste
toasted sesame seeds, sesame oil, roasted seeweed for garnishing
Instructions:
To wilt the greens, bring a pot with water and a pinch of salt to a boil . Add the greens and boil for no more than 1 minute. Transfer them to a bowl with ice cold water.
In a small bowl, combine the miso, starch, 80 ml water, rice vinegar and turmeric. Mix well until miso is dissolved. Set aside.
In a pan, heat 1 tsp coconut oil on medium heat. Add ginger and garlic and cook 1-2 minutes until they release the flavour. Add the miso mixture. Keep the heat on low.
Add the strained cooked greens and stir them carefully into the sauce. Cook for no more than 3-4 minutes. Taste and adjust with salt if needed.
Transfer to a plate and garnish with sesame seeds, black pepper, sesame oil and roasted seaweed.
Enjoy as a side right away!
