© J Sainsbury plc 2020
Pork, spinach and mushroom miso broth
This hearty miso broth with tasty pork shoulder and shiitake mushrooms is the perfect winter warmer
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Ready in 22 minutes
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Cooking time 12 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 450g fresh chicken stock
- 1 tsp toasted sesame oil
- 3cm piece root ginger, peeled and cut into thin sticks
- 100g miso paste
- 1 bunch spring onions, trimmed and sliced diagonally
- 120g shiitake mushrooms, thinly sliced
- 350g leftover roast pork shoulder, thinly sliced
- 300g rice noodles
- 100g baby leaf spinach
- 1 tbsp freshly chopped coriander stalks, plus extra sprigs to garnish
- Sliced fresh red chilli, to serve (optional)
Method
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1
Put the stock and 60ml water into a wok or frying pan and bring to the boil. Add the sesame oil and ginger, reduce the heat and simmer for 2 minutes. Stir in the miso paste.
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2
Add the spring onions, mushrooms and pork and simmer for 3-4 minutes. Stir in the noodles and simmer for 1 minute, then add the spinach and coriander and cook for a further minute so the spinach is just wilted.
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3
Ladle into warmed bowls, garnish with the extra coriander and sliced fresh red chilli, if liked.
