Miso Stir-Fried Greens With A Fried Egg

In a small bowl, mix the miso paste, soy sauce and mirin with 2 tbsp of water until smooth.

Place a large non-stick wok over a high heat. When it is almost smoking, add the oils, garlic and ginger and stir-fry for 1–2 minutes, until the garlic is golden – don’t let it burn.

Add the broccoli and asparagus with 1 tbsp of water. Stir-fry for 1 minute, then toss in the mangetout and stir-fry for a further 1 minute. Add a splash more water if the pan looks like it’s drying out.

Add the cavolo nero, cabbage and miso mixture and stir-fry for 1–2 minutes or until the cabbage is cooked and wilted. Add the chard and cook for another minute, then remove the wok from the heat.

Place a medium non-stick frying pan over a high heat. Add a few sprays of oil, crack the eggs into the pan and cook for 2–3 minutes.

Divide the greens between warmed plates and top each portion with a fried egg. Sprinkle with furikake to serve.