Miso is a traditional Japanese seasoning. It is a thick paste produced by fermenting soy beans with salt, available in most stores or online. I’ve used the paste in both sweet and savoury dishes. This is a great sharing dish – add leftover vegetables, and it’s a money-saver, too.
Serves 2, prep time 10 minutes, cooking time 10 minutes
INGREDIENTS
1 can chickpeas
2 cups vegetable oil
800ml vegetable stock
3-4 tsp miso paste (adjust to your taste)
8-10 long-stem
broccoli spears
4 spring onions, cut into 1cm pieces
2 nests egg noodles
TO SERVE
Sliced red chillies
Sesame oil
Crispy chilli paste
METHOD
Drain and rinse the chickpeas and divide them in half.
Heat the oil in a pan and add the chickpeas (be careful, they will spit!)
Move them around in the oil until they brown (they should look a walnut shell colour).
Remove the chickpeas from the pan and drain on some kitchen paper.
Meanwhile, cook the noodles slightly under the pack instruction time, and set them aside (they will cook further when added to the stock).
In a pan, add the stock, miso paste and chickpeas.
Bring to a boil, then lower the heat to a simmer.
Next, add the broccoli, and spring onion, simmer and cook until the broccoli is tender.
Add the cooked noodles to the pan, turn off the heat and stand for 4–5 mins.
Serve the noodles in deep bowls, topped with crispy chickpeas and red chilli.
Drizzle with sesame oil and add some crispy chilli paste.
