The One With All The Miso

Got a big tub of miso in your fridge and have no idea what to do with it? We've got the meal plan just for you.

Ingredients

Makes 3 dinners, each serving 4

We've included a range of different ingredients here that you should be able to find from any decent supermarket.

50g Basil

5g Chilli Flakes

1 Litre Of Dashi (Or Vegetable Stock)

500g Drained Cooked Butter Beans

300g Frozen Peas

1 Garlic Bulb

2 Green Chillies

2 Lemons

25g Mint

200g Miso Paste

3 Nori Sheets

90ml Olive Oil

200g Orecchiette

110g Parmesan

10ml Sesame Oil

300g Spinach

4 Spring Onions

100g Sunflower Seeds

40g Toasted Sesame Seeds

600g Udon Noodles

30g Vegan Cream Cheese

The Recipes

Miso Beans & Spring Onion Pesto

Brothy miso beans with a spring onion and sesame pesto. This is big on savoury flavour and a great recipe for warming yourself up on a nippy winter night.

See recipe

Creamy Spinach & Miso Orecchiette

Peas are the forgotten hero of this pasta sauce. They’re delicious little protein packed balls that are cheap, long lasting in the freezer and quick to prepare.

See recipe

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Miso Pea Pesto Udon

Miso pea pesto udon - my take on a umami pesto recipe. A super comforting dish that's packed full of flavour and only takes 15 mins to make! Xien x

See recipe

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