MISO BROTH WITH
TAMARI PUMPKIN
& NOODLES
PREP + COOK TIME 55 MINUTES SERVES 4⅓ cup (80g) red miso paste
¼ cup (60ml) tamari
1 tablespoon olive oil
600g butternut pumpkin, cut into
2.5cm−thick wedges (see notes)
40g piece fresh ginger, cut into
matchsticks
140g dried soba noodles
250g gai lan, trimmed
300g medium tofu, sliced thickly
¼ cup shredded toasted seaweed
2 green onions, sliced thinly
2 tablespoons toasted sesame seeds1 Preheat oven to 200°C/180°C fan.
Line an oven tray with baking paper.
2 Whisk 1 tablespoon of the miso
paste, 2 tablespoons of the tamari
and the oil in a large bowl. Add
pumpkin and toss to coat. Place
pumpkin, in a single layer, on tray.
Roast for 40 minutes or until
golden and tender.
3 Meanwhile, bring 1.5 litres
(6 cups) water, ginger and remaining
miso to the boil in a large saucepan.
Add noodles, gai lan and tofu; return
to the boil. Reduce heat to low; cook
for 2 minutes or until noodles and
gai lan are tender. Stir in remaining
tamari; season.
4 Divide broth, noodles, gai lan,
pumpkin and tofu among bowls.
Sprinkle with seaweed, green onion
and seeds; serve.TEST
KITCHEN
NOTES
You can use the same
weight of orange sweet
potato, cut into long
wedges, instead of
pumpkin, if you like.APPLE “CRUMBLE”
SUNDAES
PREP + COOK TIME 40 MINUTES (+ COOLING)
SERVES 4
1½ cups (180g) pecans
1 tablespoon coconut oil
4 medium red apples (600g),
unpeeled, cored, cut into wedges
2 tablespoons pure maple syrup
1 tablespoon lemon juice
½ teaspoon finely grated fresh ginger
½ teaspoon ground cinnamon
1 teaspoon arrowroot flour (optional)
⅔ cup (185g) coconut yoghurt
MISO CARAMEL SAUCE
½ cup (125ml) pure maple syrup
¼ cup (70g) cashew spread
2 tablespoons white miso paste
½ teaspoon pure vanilla extract
1 Make miso caramel sauce.
2 Preheat oven to 170°C/150°C fan.
Line an oven tray with baking paper.
3 Place pecans in a single layer on
lined tray. Drizzle ¼ cup (60ml)
of the miso caramel sauce over
pecans; toss to coat evenly. Bake for
15 minutes or until pecans are golden
and caramelised; stand to cool. Place
cooled pecans between two sheets of
baking paper; use a rolling pin to
break into large pieces of crumble.
4 Place coconut oil and apple in
a large heavy−based frying pan over
low heat. Add maple syrup, lemon
juice, ginger, cinnamon and
arrowroot; stir to combine. Cook,
covered, stirring occasionally, for
10 minutes or until apple is soft;
uncover. Increase heat to medium;
cook for a further 5 minutes or until
apple is dark brown and almost
caramelised. Cool.
5 Divide apple mixture among
sundae glasses; top each one with
2 tablespoons coconut yoghurt.
Drizzle with remaining miso caramel
sauce and sprinkle with pecan
crumble; serve immediately.MISO CARAMEL SAUCE
Blend ingredients until smooth.
(Makes ⅔ cup.)