miso scrambled eggs

  • 4 eggs
  • 2 tablespoons white miso paste+
  • 2 teaspoons finely grated ginger
  • ½ cup (125ml) water
  • 2 teaspoons sesame oil
  • cracked black pepper
  • 1 long red chilli, thinly sliced
  • micro (baby) coriander (cilantro) and shiso leaves, to serve
  1. Place the eggs, miso, ginger and water in a medium bowl and whisk to combine.
  2. Heat the oil in a large frying pan over medium heat. Add the egg mixture and cook, without stirring, for 30 seconds or until just beginning to set. Using a wooden spoon, gently scramble the eggs until just cooked. Divide between plates. Top with pepper, chilli, coriander and shiso to serve. Serves 2

TIPS + TRICKS:
+ White ‘shiro’ miso paste is fermented for a shorter period of time than other miso varieties, so it has a sweeter, milder flavour. 
+ Store miso paste in an airtight container in the fridge for up to 6 months.

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