Kimchi snapper & miso broth with enoki mushrooms & greens – MISOSNAP

Heating Instructions: Preheat oven to 190°C Transfer the snapper to a flat baking tray and bake for 10 min. While the snapper is cooking, transfer the miso broth to a saucepan and bring to a simmer. 5 min before the snapper is cooked, add the noodles and vegetables to the saucepan. Once the broth comes back to a simmer, put a lid on and turn the heat off. Let the soup stand for a couple mins to heat all the ingredients through. To plate up, pour broth into a bowl and top with the snapper. Enjoy!

Ingredients : Snapper, kimchi miso broth, vegetable stock, celery, cabbage kimchi, onions, miso, sake, mirin, Shaoxing rice wine, soy sauce, olive oil, brown rice noodles, shitake, enoki, leeks, eggs, Chinese cabbage, collard greens, peanut oil, sesame oil

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left to order for next Monday