大象传媒

Stoc Glasraich
3 uinneanan beaga
3 pìosan soilire
2 chainneann, air an gearradh
2 churran, air an gearradh
1 ceann creamh, cleachd clòbhan slàn
1 basgaid balgan-buachrach
1 tomàto mòr, air a ghearradh
½ ceann fineal
50g ìm
Ola-chroinn-ola airson fraidhigeadh
Dhà neo trì phìosan lus an rìgh
Pearsail le duilleagan rèidh
1 duilleag labhrais
Dhà neo trì eiteanan-piobair
Salainn garbh

Teasaich an ola agus an t-ìm ann am pana.

Cuir curranan, uinneanan, soilire, cainneann agus fineal cuide ris, agus fraidhig airson mionaid neo dhà.

An uairsin, cuir creamh, balgain-buachrach agus tomàto ris.

Sàill le craiteachan salainn garbh agus eiteanan-piobair.

Bruich airson mu 10 mionaidean, ga mheasgachadh bho àm gu àm.

Cuir 2 liotair uisge goileach agus na luibhean na mheasg.

Leig leis goil gu socair airson uair a thìde.

Brot Miso le Nudail-mearag-bheag
2 mhearag-bheag, air an gearradh nan ribeanan le spiralizer
2 phiobair-tiolaidh dearg, air an gearradh gu mìn
Bad uinneanan-earraich, air an gearradh
Dinnsear ùr, air a ghearradh gu mìn
2 chlòbh creamh
2 spàin-bùird chnòthan-talmhainn neo-shaillte, air am pronnadh
Steallag fìon-geur rìs
90g taois Miso geal
Salainn garbh
Eiteanan-piobar dubh
1 pacaid tofu, air a ghearradh na cheàrnagan

Ròst na cnòthan-talmhainn ann am pana tioram.

Leagh an taois miso ann 2 liotair de stoc glasraich. (Stoc Ùisdein)

Cuir creamh pronn, tiolaidhean agus dinnsear na luib.

Goil airson 5 mionaidean agus an uairsin cuir ann an tofu, uinneanan-earraich, fion-geur rìs agus nudail-mearag-bheag.

Cuir cnòthan-talmhainn pronn air a mhuin.

Vegetable Stock
3 small onions, quartered
3 celery stalks, roughly chopped
2 leeks, roughly chopped
2 carrots, roughly chopped
1 head of garlic, use whole cloves
1 punnet of white mushrooms
1 large tomato, roughly chopped
½ bulb fennel
50g butter
Olive oil for frying
1 few sprigs of thyme
Flat leaf parsley
1 bay leaf
A few black peppercorns
Coarse salt

Heat oil and butter in a pan.

Add carrots, onions, celery, leeks, fennel fry for a couple of minutes.

Then add garlic, mushrooms and tomato.

Season with a pinch of coarse salt and peppercorns.

Cook for approximately 10 minutes, stirring occasionally to mix ingredients.

Add 2 litres of boiling water and add herbs.

Allow to simmer for 1 hour.

Courgette and Noodle Miso Broth
2 courgettes, sprialised
2 red chillies, finely chopped
1 bunch of spring onions, chopped
Fresh ginger, finely chopped
2 cloves of garlic
2 tbls unsalted peanuts, crushed
Dash of rice wine vinegar
90g white Miso paste
Coarse salt
Black peppercorns
1 packet tofu, cut into squares

Dry roast the peanuts in a pan.

Dissolve the miso paste in 2 litres of vegetable stock. (Uisdean’s stock.)

Add crushed garlic, chillies and ginger.

Boil for 5 minutes and then add the tofu, spring onions, rice wine vinegar & spiralised courgettes.

Top with crushed peanuts.