Recipe: Mellow Miso with Purple Sprouting Broccoli, Asparagus and an indulgent side of Gyoza and Spice Plum Sauce

Recipe: Mellow Miso with Purple Sprouting Broccoli, Asparagus and an indulgent side of Gyoza and Spice Plum Sauce

March 18, 2021 | Holly Mansfield

With the colours of spring starting to emerge, this colourful healthy vegetarian main will be great for any date. You can't have a date night without some sharing, so the indulgent Gyoza will fit the occasion!  Serves 2.

This recipe uses one Kabuto Mellow Miso Meal Kit


What you'll need

1 Kabuto Mellow Miso Meal Kit

For the gyoza: (or use pre-made for ease)

1 aubergine

1/2 tsp garlic paste 

1tsp soy sauce

1tsp oyster sauce

1tsp 5 spice 

3 tbsp oil

6 gyoza skins

A little flour to stop the gyoza skins

For the dipping sauce:

Plum or Hoisin sauce

¼ tsp chilli flakes

For the miso bowls:

1 Kabuto Mellow Meal Kit - noodles and stock

6 stems of purple sprouting broccoli

2tsp Miso paste

1tsp Ginger paste

1 lemon

To serve:

A few stems of dill

A handful of spring onions, finely sliced

Kabuto Meal Kit Furikake topping


If you’re making the gyozas yourself, finely chop the aubergine into approximately 1cm cubes. Heat the oil in a frying pan on a medium heat, and add the aubergines. Cook for 5 minutes until soft, stirring occasionally.

Next add the remaining gyoza ingredients to the pan (except the gyoza skins!). Allow the spice cook into the aubergine, then remove from the heat and set aside. Once cooled, lay the gyoza skins on a plate dusted in flour, and brush the upside rim of the skins in a little oil. Spoon a teaspoon of the aubergine mixture onto the centre of each skin, then fold them all over in half and crimp closed with your fingers (they should look like a mini pasty). 

To cook the gyoza, heat a large non-stick frying pan on a medium heat. Add the oil and shallow fry the gyozas for 2-3 minutes, on one side only, until the pastry has turned crispy and brown. Work in batches if you need to, then set aside, or keep warm in the oven until ready to serve. 

To make your miso bowls, heat a saucepan of water to simmering point, and add in the purple sprouting broccoli and asparagus. Cook for approximately 6 minutes. Once softened, remove and place into an ovenproof dish with a little oil in.

Next, stir together the miso, ginger paste and a squeeze of lemon. Drizzle over the broccoli and asparagus, and place in a pre heated oven at 200 degrees for 10 minutes.

To make your noodle bowls, add the noodle nests to a saucepan and cook as per the instructions on the packet with the stock sachet.

To make the gyoza dipping sauce, simply sprinkle the chilli flakes over either the plum or Hoisin sauce.

Once the noodles have cooked, serve into two bowls, and top with the broccoli and aubergine. Garnish with the dill, sliced spring onion and sprinkle over furikake topping. Serve with the gyozas and dipping sauce to the side.

A feast for your eyes

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