1 h
preparation
Intermediate
4
Servings
Our method
- Heat the sesame oil in a frying pan. Saute the sliced shiitake mushrooms for 2-3 minutes, until softened. Set aside. Place the boiling water in a saucepan and add the 3 sachets of miso paste. Stir well. Bring to simmering point. Add the tofu and bring back to the boil. Reduce the heat. Cook the peas according to pack instructions. Add the ginger, spring onions, shiitake mushrooms, peas and a dash of sesame seed oil (optional). Bring to the boil, simmer for 30 seconds and serve. Garnish with the chopped chives.
Tip!
- The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
200
g
frozen peas
4
shiitake mushrooms, finely sliced
2
spring onions trimmed and very thinly sliced on the slant
1
teaspoon
grated ginger
1
tablespoon
chopped chives
250
g
tofu (any type) diced
3
sachets miso paste
450
ml
boiling water
1
tablespoon
sesame seed oil
