When it comes to modern cooking, Melissa Hemley’s take on fresh ingredients and innovative recipes is bang on trend.
Her new book EAT HAPPY: 30 minute feel good food is a mouthwatering celebration of fast, real food.
Geared to today’s busy lifestyles, each page features simple, flavour packed and feel good recipes, all made in just 30 minutes and using easy-to-find ingredients, leftovers, minimal waste and batch cooking. Hallelujah!
One half of the of the Hemsley Sisters whose food business Hemsley + Hemsley has pioneered modern healthy home cooking since 2010, Melissa and her recipes have featured around the globe, including in The New York Times, Vogue and Harper’s Bazaar.
EAT HAPPY: 30 minute feel good food is packed with 120 recipes, so plenty of inspiration for experiencing delicious new foodie treats. Melissa set herself a challenge that every recipe can be ready in half an hour or less, is straighfroward and simple so anyone can cook them, can easily be doubled to be batch cooked for the fridge or freezer and use one pan for minimal clean up afterwards. Now that’s my kind of cooking!
Monday miso noodle soup
Soothing, easy and restorative, this is my ideal Monday night dinner. It will set you up nicely for the week. Although I always prefer a one-pan recipe, you do need two pans to keep things moving along.
However, make it worthwhile by cooking extra noodles and eggs for the week ahead, so think of this recipe as both your Monday night dinner and an investment for the week ahead.
You could add them to a Waste Not, Want Not Bowl (p. 72) for a packed lunch. Not to worry if you can’t get seaweed, but do look out for it.
10g (about 8 tablespoons) seaweed, such as dulse or arame
330g buckwheat noodles
1 tablespoon coconut oil
3cm piece of ginger, finely chopped or grated
3 garlic cloves, finely chopped
1 fresh red chilli, deseeded and finely chopped (or to taste)
1 bunch of spring onions, sliced
200g shiitake mushrooms, roughly sliced
1.2 litres stock/bone broth (p. 278) or water
4 eggs, at room temperature
1 cabbage (400g), shredded
2 tablespoons miso paste (or to taste)
1 tablespoon hot water Juice of ½ lemon
Toasted sesame oil, for drizzling
1 tablespoon black sesame seeds
½ lemon, cut into 4 wedges Sea salt
1. Soak the seaweed (if using) in water according to the packet instructions, then drain, rinse in fresh water and roughly chop before setting aside. Boil the kettle.
2. Fill a saucepan with boiling water and cook the noodles according to the packet instructions until al dente (about 5 minutes instead of the usual 6–8), then drain, rinse with cold water to stop them cooking, and set aside.
3. Meanwhile, melt the oil in a second, larger saucepan over a medium-high heat. Add the ginger, garlic, chilli and white parts of the spring onions and fry for 2 minutes, stirring occasionally.
4. Add the mushrooms and cook for 3–4 minutes, stirring occasionally, then add the stock and bring to the boil. Reduce to a medium simmer to cook for 2 minutes and then add the cooked noodles back to the pan to heat through for 1 minute before removing from the heat.
5. While the mushrooms are simmering, fill the original pan with boiling water and lower the eggs into the pan. Simmer over a medium heat for 6½ minutes (for a just-runny yolk), then cool the boiled eggs under cold water, peel and halve.
6. Remove the soup pan from the heat, drop in the shredded cabbage and the soaked seaweed, then mix together the ‘miso stir-in’ in a small bowl and stir through the soup.
7. Divide the soup among four bowls, add the egg halves and top with the remaining chopped spring onions and a drizzle of toasted sesame oil. Sprinkle the egg halves with sea salt and black sesame seeds and serve with a lemon wedge if you wish.
* Use it up
Any cabbage will do here, or swap it for pak choi, broccoli or any leafy greens, and use any mushrooms you have.
Recipe extracted from Eat Happy: 30-minute Feelgood Food by Melissa Hemsley. Published by Ebury Press, RRP: $55. Photography by Issy Croker.