One of the best things about going out to a restaurant is having a favourite dish. I have always loved finding new favourite dishes, as it gives me more reasons to return to the same restaurant. But the worst thing that I have found is when the menu is changed and your favourite dish is lost forever!
This happened to me, recently with a relatively new cafe that I had been introduced to at a place called the Milk Bar. I was told about this amazing item and the first time I tried it, I fell in love at first bite. It was red quinoa cooked in miso with tofu, edamame beams, cream cheese and enoki mushrooms. This was indeed an incredible dish. The cream cheese helped to lighten the flavours of the quinoa and miso. I love miso in anything and it is always in my fridge.
A few months later I returned and tried to order the same dish again. To my shock and horror the marvellous creation of miso and quinoa had vanished from the menu. That very day I dashed off to the Asian supermarkets and bought all the necessary ingredients needed to recreate this amazing dish myself.
The recipe that I have created is pretty close to the original, but I have added a few extras to make the dish really stand out.
Time: 30 minutes
200g red quinoa
2 tablespoon of light miso
2 tsp ground ginger
Splash of sesame oil
60g button mushrooms
120g edamame beams (soy beans)
Splash of soy sauce
150g silken tofu
50g enoki mushrooms
50g cream cheese
- Place the quinoa, miso and 1 tsp of the ground ginger in a pot with some water and boil for 20 minutes. Cook until the quinoa is soft. Add more water if needed.
- Slice the button mushrooms thinly and place into a frying pan with some sesame oil. Cook for 4 minutes or until soft, place to the side.
- If you have frozen edamame beans, then place in warm water and leave to de-frost. If you have fresh beans, place to the side.
- In another frying pan mix together the soy sauce, 1 tsp of ground ginger and sesame oil. This should be enough to cover the base of the frying pan.
- Slice the tofu into 1cm thick slices and place into the frying pan. Cook one side for 2 minutes before turning over to cook for another 2 minutes.
- Drain the quinoa and mix in the cooked mushrooms.
- Place the quinoa into bowls and sprinkle with edamame beans. Place the cooked tofu to one side of the bowl.
- Place two heaped teaspoons of cream cheese at each end of the bowl.
- Cut off the base of the enoki mushrooms about half way up and then split into small bunches.
- Place an enoki bunch into each of the cream cheese scoops to give the dish high.
- Serve warm and enjoy.