Recipe Category: Fiona Smith Issue 206



This wintery buddha-style bowl is fresh and nourishing yet warming, and you simply make it in your serving bowl. Select and prepare your choice of vegetables so that they cook very quickly: spinach leaves, watercress, shelled edamame and bean sprouts can be added as they are; veges such as mushrooms, broccoli and cauliflower should be sliced very thinly; dense vegetables such as pumpkin, kūmara, radish or kohlrabi should be wafer thin – a mandolin is great to use for this. The vegetables will still have a raw quality to them, so if you prefer them more cooked, add them to the broth before stirring in the miso to allow more cooking time or give them a quick stir-fry in a frying pan before arranging in the serving bowl.

You want a really good beef bone broth; you can use bought broth but I have included a recipe (see recipe) that you can cook in the oven to get a nutritious broth that you can freeze in portions for later use.

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I love the Korean-inspired flavours of this one-pot meal. Chicken drums are perfect for this as they have a longer cooking time, but if you wanted to use boneless thighs you could brown them in a frying pan and settle them into the rice halfway through the cooking time. I use a 1kg pack of drums from Bostock, which can vary in size and quantity, so if you want 2 drums per person you need to buy 8 smaller-sized drums rather than a 1kg pack. If you don’t have red cargo rice, substitute brown rice as white rice cooks too quickly.



For this recipe you need to use noodles that will cook in about 7-8 minutes (if they cook more quickly they will lose texture). They also need to be quite separate, not tightly clumped, when dry – I find dry udon are perfect. Pork mince holds together well and beef is also fine, but chicken mince tends to fall apart – although it still tastes great. I have purposely not added any spicy heat to make the noodles family friendly, so add heat to individual taste with chilli oil or chilli sauce such as sriracha.



You need to use good-quality, large sausages for this recipe. I use plain beef from my butcher, but pork or chicken would also work. Choose narrower vegetables so you get nice thin pieces when you cut them, giving a crunchy, caramelised result. This rich, comforting winter meal is perfect served with a lemony kale and parsley salad to balance the richness, but steamed greens with a squeeze of lemon work well too. The sauce is rich and a bit of a treat, so for a mid-week meal you might omit it and simply serve with mustard.