Miso bolognaise
Serves: 4-6
  • 2 tablespoons olive oil
  • 1 brown onion, chopped
  • 2 zucchini, chopped
  • 200g mushrooms, chopped (i just used button but you can use whichever you like)
  • 1 carrot, chopped
  • 500g chicken mince
  • 2 cloves garlic, crushed
  • 1 tablespoon finely grated ginger
  • ¼ cup green ginger wine or dry sherry, optional
  • ⅓ cup miso paste
  • 1 cup chicken stock
  • 1½ cups tomato passata
  • udon noodles, finely grated parmesan, sliced green onion and toasted sesame seeds to serve
  1. Heat the oil in a large heavy-based saucepan over high heat. Cook the onion, zucchini, mushrooms, carrot, mince, garlic and ginger, breaking up any mince lumps with a spoon, for 15 minutes, until golden.
  2. Add the wine or sherry if using and cook for 1 minute, scraping the bottom of the pan.
  3. Add the miso, stock and passata. Bring to a simmer. Cook for 15 minutes, until thickened.
  4. Cook udon as per packet instructions. Serve bolognaise on udon. Sprinkle with parmesan, green onion and sesame seeds.
Any leftover bolognaise can be frozen in an airtight container for up to 3 months.
Recipe by emerald + ella blog at https://emeraldandella.com.au/blog/2015/05/miso-bolognaise/