The Happy Health Plan by David Flynn & Stephen Flynn
Author:David Flynn & Stephen Flynn [David & Flynn, Stephen]
Language: eng
Format: epub
ISBN: 9780241471456
Publisher: Penguin Books Ltd
Published: 2021-05-06T00:00:00+00:00
Summer veg
50g sugar snaps
50g radishes
50g cucumber
Winter veg
50g carrots
100g potatoes
a handful of spinach, to serve
Spring veg
100g firm tofu
50g shiitake mushrooms
The first thing you need to do is make your miso base. Blend 1 litre of warm water with the garlic, peeled and grated ginger and tamari/soy sauce. Roughly chop the seaweed if not using a seaweed powder.
Transfer this miso base to a medium pot and add the seaweed and the mushroom powder (or grated potato, see below), if using, along with the chilli powder/cayenne powder and the fresh miso. Bring to the boil, then reduce to a simmer for 10 minutes.
While the stock is simmering prepare your veg:
Roughly chop the sugar snaps.
Slice the radishes.
Julienne the cucumber or cut into matchsticks.
Finely grate the carrot.
Grate the potato â this will need to be added to the miso base while itâs heating, to ensure it cooks through â it will take a little longer (10 minutes) but will give you a thicker, more comforting miso, Irish style!
Wash the spinach.
Cut the tofu into approx. 3cm cubes.
Cut the shiitake mushrooms into quarters.
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