Like the culinary equivalent of a big hug, Adam Liaw’s simple miso soup with mussels, from his new cookbook Adam’s Big Pot: Easy Meals For Your Family (Hachette; $39.99), is perfect mid-week fare. “This meal-sized miso soup is a fantastic way to get the most out of your mussels,” explains Adam. “Steaming mussels is quick and easy, but often the steaming process can result in uneven cooking. Boiling the mussels in this recipe ensures they are evenly cooked, perfectly tender, and produce a delicious and healthy soup.” It’s also simple and super fast! A healthy dinner on the table in 20 minutes? Gotta love that!
2 litres water o prawn stock or chicken stock
3 tbsp sake
2kg live mussels
½ cup miso paste
1 block (300g) silken tofu, drained and cut into 2cm cubes
3 spring onions, trimmed and finely sliced
3 cups baby spinach leaves
Steamed rice, to serve (optional)
TIP / You can also add noodles to this dish if you wish. Just boil the noodles first in plain water and place them in the bowls before you add the mussels. Always boil noodles separately for soupy noodle dishes because the flour coating the noodles can cloud and affect the consistency of the soup.