Soup weather has finally hit and boy has it been a long time coming. This week I ventured to create a lunch that was a cross between a salad and a soup while combining a fusion of all my favourite Asian flavours. This dish has crunch, sweet, salty, sour and spice with elements of Japanese, Malaysian and Vietnamese cuisine.
The best part about this dish is it takes a mere 5-10 minutes to make and is all healthy, nourishing ingredients. It can also be easy converted to a packed lunch by simply placing the oil and fish sauce at the bottom of a large mason jar, topped with the fresh vegetables and herbs. Then all you need to do is create an instant miso soup at your work place and pour it on top. Bear in mind though, nothing beats the bowl version - it keeps the flavours separate so every mouthful is a aroma packed surprise while it looks like an explosion of glorious fresh colours.
Large Handful Enoki Mushrooms
8 Large Snap Peas
1/2 Cup Finely Shredded Wombok or Cabbage
1 Cup Mung Bean Sprouts
2 Medium Roma Tomatoes (in quarters)
1/2 Handful of Coriander, Shredded
2 Tablespoons Miso Paste
Fish Sauce (replace with soy sauce or coconut aminos if you are vegetarian)
Vietnamese Coriander (optional)
Thin Strips of Ginger
Sambal Olek - or a similar hot sauce
Place the mushrooms, snap peas, cabbage, sprouts, tomatoes and coriander into a large pasta bowl with a single lime, halved. Boil 1 1/2 - 2 cups of water on a stove, mixing the miso in well. While the soup is still piping hot pour it over the fresh ingredients. Follow this with a drizzle of sesame oil, the lime's juice and fish sauce. Top everything with herbs, ginger, sesame seeds and sambal. Enjoy!