Japanese Miso Broth with Tofu & Crispy Red Lentil Tortellini
Don’t be afraid.
Cooking is all about experimenting, trying new things and having fun in the process. Having failiers is part of that process and like everything else, you learn more about cooking and food with these types of recipes.
When I first tried the Fabrizio & Friends products, the lentil moringa and lemongrass spoke more to me than keeping the sauce to the basic Italian style pairings. I knew the kick tasted more at the back of the mouth as an after flavour called for something Asian focused. I tested for a while with different pairings to find a balanced dish that complimented and didn’t take away from the elements already present.
There is definitely no right or wrong answer in creating recipes, in fact the options are endless and this makes it harder! I tried Laksa base, Asian seafood stock, stir fry style, coated in a thick sweet & sour sauce (plus more) but this miso really was a no brainer.
Before you get turned away by the idea of tortellini with an Asian base, holt. There is no real difference between dumplings being a dough wrapped around a filling. Tortellini here is the same. The filling is really the element that would impact if it works well or not and here we have a combination winner.
Using a miso paste means most of the work has been done for you plus bringing in the fresh and healthy Fabrizio & Friends tortellini removes another element that requires a lot of time/ can be costly.
I what unique element I really do love in this dish is the fried tortellini inspired by the way gyozos are served with a crispy bottom. With this you add another texture and compliments the miso silky soup.
I really hope you like this dish and it encourages you to think outside the box, focusing more on the flavours at hand than the “normal” way a particular food is served.
Take a look and grab the full range of Fabrizio & Friends . Read more about them in my latest post - Fabrizio & Friends Tofu and Spinach Tortellini in Roasted Red Pepper Sauce .
Tag us when creating @cecilevadas @fabrizioandfriends
Happy cooking!
Japanese Miso Broth with Tofu & Crispy Red Lentil Tortellini
Serves 4
Ingredients
1 packet Fabrizio & Friends Red Lentil Moringa Lemongrass Tortellini
2 tbsp black poppy seeds
1 tbsp canola oil
1 litre water boiling water
1 spring onion, julienned
100 grams button mushrooms, peeled
2 tbsp dried mushrooms
2 tbsp miso powder or paste
300 grams smoked tofu, cubed
2 bok choy bulbs
Method
In a medium pot, bring water to the boil and cook the Fabrizio & Friends Red Lentil Moringa Lemongrass Tortellini. Cook for 1-2 minutes and drain well.
Heat the canola oil and add the poppy seeds and the cooked drained tortellini, flat side down. Fry for 3-4 minutes or until golden. Remove from the pan and place on a plate.
Place the peeled mushrooms in the remaining pop seed oil and fry, moving the pan every minute or so to cook evenly.
Meanwhile, in a medium pot, place the dried mushrooms, miso and boiling water. Bring to the boil and add the tofu. Once simmering, place a steam basket or fine sieve over the top of the pot and place the bok choy. Cover with a lid and steam for 2 minutes. Place in an ice bath for 1 minute before draining.
Serve the soup in bowls topping with the mushrooms, fried tortellini, steamed wok choy and spring onions.
