Green peas with poached mushroom & tofu
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 15 |
| Prep Time: | 15 |
Ingredients
- 30 g instant miso broth
- 200 g shimeji mushrooms, cleaned and trimmed
- 100 g cubed tofu
- 50 g fresh peas
- 300 g edamame beans, steamed
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Cooking Instructions
- Add the instant miso broth to a saucepan of boiling water and simmer gently until dissolved and fragrant.
- Add the mushrooms and blocks of tofu and gently poach for 5 to 10 minutes, or until the mushrooms are tender and juicy.
- Smash the peas with a potato masher or blend coarsely, then spoon onto each dish and top with a ladleful of tofu-and Japanese mushroom miso essence.
- Scatter over the edamame beans and serve.
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