Japan Miso Soup

Serves: 4-6

A light Japanese style soup. Organic tofu is cubed and combined with authentic Japanese ingredients – Miso, Tamari soy sauce, rice wine, ginger, vegetables and noodles.
Quick and easy to prepare, a lovely light lunch.

1. Preparation: 10 minutes + 10 minutes marinating tofu
2. Cooking: 15 minutes

Ingredients

• 4 tbsp Tamari - Japanese soy sauce
• 4 tbsp rice wine
• 250g Cauldron Organic Tofu, cubed into small dice
• 2lt vegetable stock
• 2 clove garlic, finely chopped
• 4 inches fresh ginger, finely chopped
• 24g red chilli, finely diced – use more or less depending on your heat preference
• 50g dry fine egg noodles
• 80g carrot, sliced into very fine matchsticks
• 80g courgette, sliced into very fine matchsticks
• 40g spring onion, sliced into very fine matchsticks
• 2 level teaspoons miso paste
• Optional – for extra minerals garnish with some Japanese Seaweed such as Hijiki or shredded Nori

Method

1. Mix soy sauce and rice wine, pour over diced tofu – stand for 10 minutes.
2. In a large saucepan put stock, garlic, ginger and chilli, simmer for 2-3 minutes.
3. Add the tofu with any remaining marinade, simmer for 2-4 minutes.
4. Add noodles and simmer for 5 minutes.
5. Add the carrot, courgette, spring onions and miso, heat for 2-3 minutes but do not boil.
6. Sprinkle over shredded seaweed if using and serve.

Tips

For vegan option rice noodles can be substituted for the egg noodles

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Falafel Bites served with a Cumin Yoghurt Houmous

Serves: 2-3

1. Preparation: 5-10 minutes
2. Cooking: 10-12 minutes

Ingredients

• 1 pack Cauldron Moroccan falafel
• 1 x 400g cans chickpeas
• 2 cloves garlic, skinned
• 1tbsp olive oil, optional
• Juice of 1 lemon
• 200ml natural low fat yoghurt
• Salt and black pepper
• 1 tsp ground cumin
• ½ tsp cumin and paprika to garnish

Method

1. Cook the falafel according to back of pack instructions.
2. Place all the ingredients for the yoghurt hummus in a food blender and blend until smooth. Taste and adjust seasoning and then serve in a dish, drizzle with a little olive oil and sprinkle over the cumin and paprika. Serve with a fresh green salad and oven warmed pitta bread.

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Falafel served with Spicey Aubergine and Tomato Salad

Serves: 2-3

This is a dish to serve along side our delicious falafels.

1. Preparation: 5-10 minutes
2. Cooking: 50 minutes

Ingredients

• 1 pack cauldron falafel
• 2 aubergines
• 4 large Tomatoes
• 100ml Olive oil
• Garlic 2-3 cloves, crushed
• 1 tsp ground cumin
• Harissa 1 tsp
• Parsley
• Coriander, small bunch
• 1 lemon, juice of
• Salt and freshly ground black pepper
• Warm pitta bread to serve

Method

1. Pre-heat the oven to 180°C/Gas 4. Place the aubergines on a baking tray and bake for about 40 minutes until soft when pressed. Place the tomatoes in an ovenproof dish, pour over half the olive oil and cook in the oven at the same time.
2. Remove the aubergines and tomatoes from the oven and leave until cool enough to handle. Using a sharp knife cut the aubergines in half and scoop out the warm flesh and chop it to a pulp. Skin the tomatoes and chop the flesh the same as the aubergines.
3. Heat the rest of the oil in a heavy based pan, add the garlic and cumin and fry until it begins to colour, stirring constantly. Add the tomatoes and harissa and cook over a medium heat for 5-8 minutes until thick and pulpy. Add the aubergines, parsley and coriander. Stir in the lemon juice and season with salt and pepper.
4. Serve warm or at room temperature with the falafel cooked as per back of pack instructions and serve along with some crusty bread.

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