Smoky Mushrooms With Brothy Miso Butter Rice

Preheat the grill to high

Slice your portobello mushrooms finely

Peel and finely slice your brown onion[s]

Add your sliced mushroom and sliced onion to a bowl with your ground paprika, toasted sesame seeds, a generous drizzle of vegetable oil and a pinch of salt, sugar and pepper

Give everything a good mix up then and add them to a tin foil-lined baking tray

Put the tray under the grill for 15-20 min, turning once halfway, or until slightly charred – these are your smoky mushrooms

Trim, then slice your spring onion[s] finely

Peel and finely chop (or grate) your garlic

Add a knob of butter to a pot with a lid

Once melted, add the chopped garlic, sliced spring onion and your miso

Cook for 1-2 min or until fragrant

Once fragrant, add your basmati rice and 250ml [325ml] [500ml] cold water to the pot and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving – this is your miso butter rice

Chop your coriander finely, including the stalks

Boil a kettle

Once every thing is ready, boil a kettle

Add your pho broth paste and toasted sesame oil to a jug with 200ml [250ml] [350ml] boiled water and a squeeze of lime – this is your fragrant broth

Cut the remaining lime into 1 wedge per person