Serves 2


  • 500ml water

  • 2 sachets of dashi

  • ½ bunch coriander

  • 1 tsp tamari

  • 1 tsp sesame oil

  • 1 tsp soy sauce

  • 1 tsp ginger, finely grated

  • 1 tsp fish sauce

  • 1 carrots, cut into sticks

  • 1 cup Chinese cabbage, shredded

  • 2 bulbs bok choy, quartered

  • 2 tbsp miso paste

  • 1 handful bean sprouts


  • 1.

    Put first 8 ingredients (coriander stems only, finely chopped) in a pot and bring to a simmer, add vegetables and cook until tender.

  • 2.

    Turn off heat and stir through the miso paste. Serve in bowls and garnish with coriander leaves and bean sprouts.


This recipe is from episode 38 of Good Chef Bad Chef series 3.

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Posted by Nicki18Report
This was so good, quick & easy. Beats the life out of takeaway when you're in a hurry & I felt a lot better than I would after takeaway too! I'm not vegan, vegetarian, gluten free or lactose free or anything but I really think you are on to something great Janella. Thanks, can't wait to try some more recipes!