Food Blog: Recipe sneak preview #2

Monday, January 1, 2024

Recipe sneak preview #2

3 days till Healthy Made Simple is out. Recipe sneak preview #2 below!

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5 simple promises for every recipe

Healthy Made Simple is out in just a couple of days and I couldn't be more excited for you to try the new recipes. Scroll down for an early preview of one - it's like feel-good in a bowl!

As with all the recipes, it has five promises:

- Takes 30 minutes or less.

- Contains less than 10 ingredients.

- Has no more than 5 steps.

- Is healthy and packed with goodness.

- Is delicious! (otherwise healthy just isn't sustainable)

PRE-ORDER HEALTHY MADE SIMPLE

Book sneak preview

Comforting Udon Noodle bowls with Mushroom & Coconut

Whenever I'm feeling a bit run down or coldy, I make these bowls. They're so cosy, comforting, really nourishing and absolutely delicious. You want to serve them with lots of lime so that they're nice and zesty, and be generous with the miso for that rich umami flavour.

SERVES: 2

TIME: 30 minutes

INGREDIENTS

4 tablespoons olive oil

1 × block of firm tofu (about 300g), drained and cut into bite-sized pieces

3 shallots, finely sliced

2 garlic cloves, grated or crushed

small chunk of ginger (about 15g/2cm), peeled and grated

200g mixed mushrooms (use shiitake mushrooms if you can find them), sliced

3 tablespoons brown rice miso paste

1 × 400ml tin of coconut milk

500ml hot vegetable stock

2 servings of udon noodles (about 50g per person)

3 large handfuls of baby spinach (about 150g)

grated zest and juice of 1–2 limes

sea salt and black pepper

METHOD

1. Warm 2 tablespoons of the olive oil in a large frying pan set over a medium–high heat. Add the tofu and cook for 10–12 minutes, turning every 2 minutes or so, until crisp and golden all over. Remove from the pan and set aside on some kitchen paper.

2. While the tofu is cooking, set a large saucepan or wok over a medium–high heat and add the remaining oil. Add the shallots, garlic, ginger and mushrooms and cook for 8–10 minutes, stirring often, until softened and fragrant.

3. Next, whisk in the miso, coconut milk and vegetable stock and bring to the boil. Add the noodles, cover with a lid and cook for 8–10 minutes or until the noodles are just cooked.

4. Stir through the spinach and tofu, then divide the between bowls, add the lime juice and scatter over the zest.