Brothy Miso Rice
WITH TERIYAKI MEATY MEAT
Miso soup is my saving grace for days when I can barely find time or energy to feed myself. All it requires of me is to heat some vegetable stock and add the paste to create a comforting umami umami-rich broth that will basically solve all your problems. The choice of carbs and proteins is up to you, but I love pairing it with (leftover) steamed rice, sticky Meaty Meat caramelised with Teriyaki sauce, coriander (does this count as greens?), and chili oil so spicy it just might make me feel something. Haha. Can you imagine?
Ingredients
Miso Soup
- 750 ml vegetable stock
- 3 slices of ginger (0.4 inches/1 cm thick)
- 2 tbsp light miso paste
Teriyaki Meaty Meat
- 2 tbsp neutral oil
- 1 Meaty Meat Pork-ish
- 3 tbsp Teriyaki sauce
Extras
- A bunch of coriander (stems removed)
- Chili oil
- Two servings of rice
SERVES 2 / 20 MINUTES
preparation
Miso Soup
- Add vegetable stock and ginger to a pot and bring to a boil.
- Once the stock starts boiling, remove it from the heat and mix in miso paste.
- Leave the miso soup on the side while you prepare Meaty Meat.
Teriyaki Meaty Meat
- Remove defrosted Meaty Meat from the packaging and slice it into 0.4-0.8 inch / 1-2 cm thick slices.
- Heat neutral oil in a non-stick pan over medium heat and add Meaty Meat.
- Cook 3-4 minutes on each side, until nicely browned.
- Add the Teriyaki sauce and toss to coat all the slices. Cook for another minute to caramelise, and remove from the heat.
Assembly
- Spoon steamed rice into a bowl, and ladle over miso soup.
- Top with Meaty Meat, a bunch of coriander leaves, and drizzle with chili oil of choice.