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Easy prep
Dairy Free

Miso-Honey Fried Mushrooms with Charred Bok Choy

& Pickled Radishes

Cooking time

20 minutes

Servings

2/4

Calories

430 /serving

There’s little secret that we love our miso; an absolute flavour bomb, it packs a savoury umami punch that really adds a hint of je ne sais quoi to anything you put it in. Today, we’re elevating it with some honey to achieve perfect balance between the flavours, and using it as a glaze for pan-fried, meaty cremini mushrooms, rendered sticky and tender as they cook. Toss some silky ramen noodles into the fray and serve with just-wilted, bitter bok choy for a hearty helping of greens.

We will send you:

  • 170g Baby bok choy
  • 15ml Minced garlic
  • 2 Scallions
  • 60g Radishes
  • 225g Sliced cremini mushrooms
  • 30ml Soy sauce (low sodium)
  • 30ml Rice vinegar
  • 14g Honey
  • 20g White miso paste
  • 225g Fresh ramen noodles
  • 3g White sesame seeds

Contains: Gluten, Sesame Seeds, Soy, Sulphites, Wheat

You will need:

Large high-sided pan
Large pot
Oil
Salt & pepper
Strainer
Total Fat
12 g
Saturated Fat
2 g
Sodium
1890 mg
Total Carbs
94 g
Sugars
22 g
Protein
19 g
Fibres
3 g
Preparation
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Cook the mushrooms and bok choy
Bring a large pot of salted water to boil. In a large high-sided pan, heat a drizzle of oil on medium high. Add the mushrooms and cook, stirring occasionally, 4 to 5 minutes, until browned all over. Add the bok choy (cut into quarters before adding if large) and 2 tbsp of water (double for 4 portions). Cover and cook, stirring occasionally, 2 to 3 minutes, until wilted; season with S&P to taste. Transfer to a plate, leaving any browned bits (or fond) in the pan.
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Cook the noodles
While the mushrooms cook, add the noodles to the pot of boiling water, separating the noodles as you add them to the pot. Cook, 1 to 1.5 minutes, stirring frequently to separate the noodles. Drain thoroughly; drizzle with oil and set aside in a warm spot.
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Mise en place
Cut off and discard the root ends of the scallions and thinly slice. In a small bowl, combine the miso, soy sauce, ½ the honey and ½ the rice vinegar. In a second small bowl, combine the radishes, up to ½ the scallions (to taste), remaining vinegar and ½ the remaining honey (discard the remaining honey); season with a large pinch of salt.
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Cook the sauce
In the reserved pan of fond, heat a drizzle of oil on medium. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the miso-honey mixture and stir to combine. Add 2 tbsp of water (double for 4 portions) and cook, stirring frequently, 1 to 2 minutes, until thickened slightly. Add the vegetables and noodles and toss to coat; season with S&P, to taste.
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Finish & serve
Divide the noodles and sauce between your plates. Serve the pickled radishes on the side. Garnish the noodles with the sesame seeds and as many remaining scallions as you’d like. Bon appétit!