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500g Mooli (Daikon) radish (peeled)
4 tbsp olive oil
1 tbsp hoisin sauce
1 - 2 heads Pak Choi
150g shiitake mushrooms
2 cloves garlic (peeled)
2cm piece ginger (peeled)
1 tbsp miso paste
2 tbsp soy sauce
1 litre vegetable paste
4 spring onion
2 hard boiled eggs
Spiralize the moolii radish using the Linguine Blade and place in a large bowl.
Cut the tofu into 2cm cubes and fry in olive oil over a medium heat.
Once the tofu has browned add the hoisin sauce and cook until fully coated. Reserve.
Coarsely chop the Pak Choi and finely chop the garlic and ginger.
Finely slice the mushrooms.
Fry the garlic and ginger in olive oil over a medium heat for a couple of minutes.
Add the stock and bring to a simmer.
Add the mushrooms, soy and miso paste and cook for 10 minutes.
Add the spiralized mooli radish and cook for another 3 - 5 minutes.
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