Miso squash and mushroom stew

Method

1. Peel the squash, scoop out the seeds and cut it into 2 cm cubes. Slice the mushrooms. Grate the ginger, crush the garlic, cut the pak choi into chunks and slice the spring onions.
2. Rinse the rice in a sieve, then tip it into a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Turn off the heat and leave it covered.
3. Warm the sesame oil in a large pan over a medium-high heat and fry the mushrooms for 5 minutes, until golden. Stir in the ginger and garlic for 1 minute.
4. Add the squash and 450 ml of water. Bring to a simmer, cover, and cook for 15 minutes, until the squash is nearly tender.
5. In a small bowl, whisk the miso paste with a ladle of the hot liquid until smooth, then stir it back into the pan. Do not let it boil hard after that.
6. Add the pak choi and cook for 3 minutes. Stir in the rice vinegar.
7. Put the rice into two bowls, ladle the stew over and scatter with the spring onions.

Tip Whisk the miso into a little hot liquid first. Added straight, it clumps, and boiling it dulls the flavour.

Photo made with AI.

From Nosha · nosha.app