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.
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.
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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