Kale
This week we speak to Victor Landilio about the rise of kale and learn all about this popular leafy green. Cook along with me as I make an exotic Asian mushroom, kale and tofu miso ramen.
You can find this recipe and so much more at www.paddysmarkets.com.au - the ingredients you'll need for today's Asian mushroom, kale and tofu miso ramen are:
270g pkt dried ramen noodles*
1 tbs grape seed or rice bran oil
2 garlic cloves, finely chopped
4 green onions (shallots), trimmed and sliced + extra to serve
1 long red chilli, halved lengthways, deseeded and thinly sliced
¼ cup miso paste
4 cups chicken or vegetable stock
300g mixed Asian mushrooms**, slice larger mushrooms
3 stems kale (about 100g), trimmed and roughly shredded
300g firm tofu, drained and cut into cubes
Shiso micro-herbs, to serve (optional)
*Ramen noodles – are available in Asian food shops and some supermarkets. Use egg noodles or soba noodles if preferred.
** Exotic mushrooms include shiitake, oyster, shemeji and enoki.
Happy cooking!