Vegan Miso grains with chinese cabbage one pot
Course: MainCuisine: Fusion CuisineDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalA simple and comforting vegan recipe: miso grains with shiitake mushrooms and Chinese cabbage, Perfect for a cozy evening, this plant-based dish is both healthy and deeply satisfying.
Ingredients
100g soup mix (barley, yellow split peas, green split peas, marrowfat peas)
125g shiitake mushrooms, sliced
100g celery sticks, chopped
1 shallot, peeled and chopped
3 garlic cloves, grated
1 tbsp red miso paste
500ml water (add more if needed)
1/2 Chinese cabbage, sliced and washed
Olive oil
Sea salt flakes
Ground black pepper
Directions
- Heat a sauté pan over medium heat with a little olive oil. Add the shallot and garlic, cooking until fragrant.
- Stir in the red miso paste and cook gently until aromatic (avoid burning).
- Add the chopped celery and mix well. Then add the sliced mushrooms and cook until slightly softened.
- Add the soup grain mix and stir to combine. Pour in the water and bring to a boil.
- Reduce the heat, cover with a lid, and simmer for about 1 hour, until the grains are tender. (Add more water if needed to prevent sticking or burning.)
- Add the Chinese cabbage on top, cover, and simmer for 10 minutes until softened.
- Gently mix everything together and season with sea salt and black pepper to taste.
- Serve warm and enjoy.
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