Summary
Apart from looking beautiful, this bowl of nourishing goodness is easy-peasy to put together. To make it more filling you can add brown rice or noodles to the dish, just pop in the bottom of the bowl before you assemble the rest. I have used miso soup paste just to make it quick and easy. There are other ways of making this such as incorporating a bone broth or a more traditional gochujang sauce.
Enoki mushrooms have been cultivated for hundreds of years in Chinese, Japanese and Korean cultures and are commonly used in Asian cuisine. Apart from being used in salads, soups and stir-fries, their flavor and texture pair well with soba noodles, soy, ginger, bacon, lemongrass, fresh herbs, seafood and butter. They are one of the first mushrooms to have been studied for anti-cancer properties, and are packed full of antioxidants making them an excellent immune booster.
Samphire is another favourite of mine and whilst tradition would lean towards bok-choy in this recipe, it was what needed to be used up out of the fridge! Being a seaweed, or more accurately a marshweed found in estuaries, it is quite salty so you may want to give it a good rinse under the tap first. Samphire contains fucidans that have an antioxidant effect on the body and are also a good source of dietary fibre therefore maintaining good bowel health.
Overall this dish is packed full of the stuff that’s good for boosting your immune system, maintaining bowel health and keeping hormones balanced. It take literally under 10 minutes to throw together, so what are you waiting for?
Ingredients
- Serves 1
- 15g sachet of organic miso soup paste
- 1 medium egg
- 1 medium sized carrot
- 3 spring onions
- 40g tofu
- 25g enoki mushrooms
- 25g samphire
- Half a teaspoon of black sesame seeds
Method
- Make the miso soup according to the packet instructions and set aside
- Slice the spring onions and set aside
- Ribbon the carrot with a peeler (or spiralize if you want to make hard work for yourself with one carrot!)
- Rinse the samphire well and pat dry
- Cube the tofu
- Stir fry the tofu in a pan for a couple of minutes and add the carrot, mushrooms and samphire to the pan
- Fry the egg in the olive oil and place in the bowl (If using rice/noodles place them in first and pop the egg on top)
- Assemble the other ingredients around the egg
- Pour over the miso soup and enjoy!
Nutritional Content (per serving)
Calories
368kcal
Fat
23g
Sat Fat
4g
Protein
21g
Carbs
24g
Sugar
6g
Fibre
6g