- 1 garlic clove
- A thumb of ginger
- 1 shallot
- 200g chestnut mushrooms
- 1 tbsp brown rice miso
- 75g spaghetti
- 100g kale
- Sea salt
- Freshly ground pepper
- 1 tbsp olive oil
- 850ml boiling water
- 1.
Peel and finely chop or grate the garlic and ginger. Peel and thinly slice the shallot. Slice the mushrooms.
- 2.
Pour 1 tbsp oil into a pan and bring to a medium-high heat. Slide in the mushrooms and shallot and cook for 3-4 mins, stirring occasionally, till golden.
- 3.
Add the garlic and ginger and continue to cook for a further 1 min. Pour in 850ml boiling water and spoon in the miso paste. Stir well to combine. Return to the boil, then add the spaghetti. Cook for a further 10-12 mins, till the strands are soft with a little bit of bite.
- 4.
Meanwhile, strip the kale leaves from the tough stalks. Discard the stalks and finely shred the leaves.
- 5.
When the spaghetti has 4 mins left, stir in the kale leaves and simmer for the remaining 4 mins. Have a taste and add salt or pepper if needed, then ladle into deep bowls and serve.