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Tatsoi is one the Asian greens with a mildly peppery taste and very tender leaves, so it barely needs any cooking. You could make this recipe with a different green, such as spinach, chard or pak choi. Serves 2
1 tbs vegetable oil
2 cloves garlic or piece of green garlic, finely chopped
1 inch of ginger, finely chopped
2 spring onions, sliced
100g mushrooms, sliced
1 large carrot, cut into matchsticks
100g tofu, cubed
2 tbs miso paste
2 tbs tahini
200g soba, or other noodles
1 bunch tatsoi
1 tsp sesame oil
Heat the oil in a large pot until hot. Add the garlic, ginger and wild garlic or spring onions, and stir round for about 1 minute until very fragrant. Stir in the mushrooms, and cook for about 5 minutes until soft.
Add the carrots and tofu, and stir well. Pour the water into the pot. Stir in the miso and sesame paste until all the ingredients are well mixed. Bring to the boil, add the noodles and push them under the stew. Put the lid on and boil for about 4 minutes until the noodles are cooked.
Remove the pot from the heat, stir in the tatsoi until the leaves are wilted, then add the sesame oil and serve.