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