On the plate today you can find my new recipe which I found somewhere in the depths of the Internet, got inspired, changed it a bit and created something unique – a golden coconut bowl with tofu and a lot of green vegetables. A soup base itself has so much flavor it is hard to break free from eating it.
My friends say it’s hard to stop eating it because it tastes like heaven. The combination of miso, coconut milk and ginger makes your taste buds go crazy with joy. This dish is simpler than it looks, it takes 15 minutes to prepare the broth, during which you can prepare the rest of the toppings. Fabulous lunch idea!
Most importantly, such a golden coconut bowl is nothing but a health on a plate! Rich in vitamins and antioxidants, it will prevent your body from autumn colds.
BULGUR – It is not required to use bulgur in this recipe. For me, this dish tastes best with pearl barley, you can buy it in the store without much problem, although it is not very popular in the Czech Republic. If you are not convinced by either of these options, you can always use quinoa – rich in powerful amounts of protein and fiber.
GREEN VEGETABLES – you can actually use any, although slightly cooked broccoli with a bit of dried garlic will be perfect here. You don’t like broccoli? Try the fried zucchini slices.
INGREDIENTS
SOUP BASE:
- 1 onion
- 5 cm ginger root
- 4 cloves of garlic
- 2 teaspoons of turmeric
- 1 liter of water
- 1 can of coconut milk
- 1 tablespoon of soy sauce
- 2 tablespoons of light miso
- juice of 1 lime
- salt pepper
TOPPINGS:
- 1 cup of any groats: pearl barley, bulgur or quinoa
- 1 smoked tofu
- ½ broccoli
- a handful of green beans
- a handful of chopped green onions
- black sesame or black cumin for decoration
- a pinch of dried garlic
- a handful of coriander
- salt pepper
GOLDEN COCONUT BOWL – PREPARATION
- Peel and chop the onion, ginger and garlic and fry in a tablespoon of olive oil. Then add the miso paste to it and stir it until the paste warms up and merges with the onion.
- Pour all the broth and coconut milk, add turmeric, soy sauce and lime juice and cook over medium heat for 15 minutes. When the stock is ready, you have two options: strain it. so that there are no pieces of onion and ginger in it, or leave the ingredients in it if you managed to chop them finely.
- Meanwhile, cook bulgur or pearl barley. In a separate pot, cook the broccoli and beans so that they are al-dente. For cooking them, add some salt and dried garlic. Dice the tofu and fry in a pan or bake in the oven at 180 degrees for 10-15 minutes.
- At the bottom of the bowls, put the bulgur or pearl barley on which you will arrange the remaining ingredients one by one: tofu, broccoli, beans, green onions. Garnish everything with black sesame and coriander. Pour the broth over it.
Tak a’t Vám chutná 🙂
