'Eat Happy' Exclusive: Monday Miso Bowl | Melissa Hemsley
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‘Eat Happy’ Monday Miso Bowl

Soups & Bowl Food

‘Eat Happy’ Exclusive: Monday Miso Bowl





Soothing, easy and restorative, this is my ideal Monday night dinner from my cookbook ‘Eat Happy’ which will set you up nicely for the week ahead. Although I always prefer a one-pan recipe, you do need two pans to keep things moving along. However, make it worthwhile by cooking extra noodles and eggs for the week ahead, so think of this recipe as both your Monday night dinner and an investment for the week ahead. You could add them to a Waste Not, Want Not Bowl (p. 72) for a packed lunch. Not to worry if you can’t get seaweed, but do look out for it.


  1. Soak the seaweed (if using) in water according to the packet instructions, then drain, rinse in fresh water and roughly chop before setting aside.
  2. Fill a saucepan with boiling water and cook the noodles according to the packet instructions until al dente (about 5 minutes instead of the usual 6–8), then drain, rinse with cold water to stop them cooking, and set aside.
  3. Meanwhile, melt the oil in a second, larger saucepan over a medium-high heat. Add the ginger, garlic, chilli and white parts of the spring onions and fry for 2 minutes, stirring occasionally.
  4. Add the mushrooms & cook for 3–4 minutes, stirring occasionally, then add the stock and bring to the boil. Reduce to a medium simmer to cook for 2 minutes, then add the cooked noodles back to the pan to heat through for 1 minute before removing from the heat.
  5. While the mushrooms are simmering, fill the original pan with boiling water & lower the eggs into the pan. Simmer over a medium heat for 6 1⁄2 minutes (for a just-runny yolk), then cool the boiled eggs under cold water, peel and halve.
  6. Remove the soup pan from the heat, drop in the shredded cabbage & the soaked seaweed, then mix together the ‘miso stir-in’ in a small bowl & stir through the soup.
  7. Divide the soup among four bowls, add the egg halves & top with the remaining chopped spring onions & a drizzle of toasted sesame oil. Sprinkle the egg halves with sea salt & black sesame seeds & serve with a lemon wedge if you wish.


  • 10g (about 8 tbsp) seaweed, such as dulse or arame

    330g buckwheat noodles
    1 tbsp coconut oil
    3cm piece of ginger, finely chopped or grated
    3 garlic cloves, finely chopped
    1 fresh red chilli, finely chopped
    1 bunch of spring onions, sliced
    200g shiitake mushrooms, roughly sliced
    1.2 litres stock/bone broth or water
    4 eggs, at room temperature
    1 cabbage (400g), shredded

    2 tbsp miso paste (or to taste)
    1 tbsp hot water
    Juice of 1⁄2 lemon

    Toasted sesame oil, for drizzling
    1 tbsp black sesame seeds
    1⁄2 lemon, cut into 4 wedges
    Sea salt

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