Zesty Miso with Roasted Vegetables (Video)

This slightly spicy Miso Broth with lime is full of flavour. It is great for a quick lunch or dinner.
Watch my VIDEO for detailed instructions ♥

Quantities for 2 portions:
♥ 1 tbs miso paste
♥ 2 tsp soy sauce
♥ 1 tsp chili paste (I used sambal oelek)
♥ 1 clove garlic
♥ 1cm fresh ginger (or 1 tsp powdered)
♥ 1/2 lime (zest and juice)
♥ 2 cups water
♥ Handful oyster mushrooms
♥ Handful broccoli florets Oven roasted veggies:
♥ cherry tomatoes
♥ 1-2 red/ yellow paprika
♥ 1/2 zucchini
♥ 1/2 red onion
♥ Salt, canola oil (or any other neutral oil)
♥ Serve with rice

1. Start by chopping veggies which you would like to roast. Sprinkle them with some oil (I used canola oil) and salt and put into the oven at 180°C for about 15 minutes
2. Next prapare the rice. While it is cooking you will have enough time to prepare the miso broth. I estimate 1/3 cup of dry rice per person. And to cook it I add 2 volumes of (salted!) water for each volume of rice (so to cook 1 cup of rice I add 2 cups of water). And I let it cook under cover on a low heat.
3. To prepare the broth Mix the miso paste with chili paste, soy sauce, grated ginger, finely choped clove of garlic and zest and juice form half a lime. Add a couple of tablespoons of cold water and mix it well.
4. In a wok (or frying pan) sear mushrooms until they start to brown. Add the miso mixture and let it fry for another minute. Add broccoli and and mix a bit. Cover with 2 cups of water and let it simmer for about 10 minutes (until broccoli is softer).
5. Servethe broth over rice with roasted veggies ♥