Recipe: The Doctor's Kitchen's Spring Vegetables with Miso Butter
A recipe for spring vegetables with miso butter and teriyaki rice, taken from Dr Rupy Aujla's new cookbook Doctor’s Kitchen 3-2-1.
Keywords
- what's on
- country
- town
- house
- magazine
- style
- food
- interiors
- drink
- london
Ingredients
- 1 tbsp white miso paste
- 2 tbsp butter
- 1 tsp dried chilli flakes
- 100g shiitake mushrooms, torn
- 60g sesame seeds (reserve some for garnish)
- 160g mangetout
- 160g asparagus spears, roughly chopped
- 1 tbsp teriyaki sauce
- 1 tsp soy sauce
- 100g cooked brown rice
- 30g spring onions (about 2 or 3), thinly sliced
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