Miso Pak Choi with Mushroom Pickles & Pretzel Crisps

My last recipe was a Mexican-German one, and after that I liked the idea of combining my culinary background more often with other styles that I also like. There is absolutely no magic to it, but the results in terms of fresh flavors and aromas are worth doing at times. Try it with a recipe from your grandparents and combine it with flavors from other countries you like! I had some pretzel sticks on hand after making the dumplings and thought about what I could cook with them. The malty flavor of the pretzel sticks somehow brought me to miso paste, it always has a permanent place in my fridge too. In addition to delicious salt dressings and sauces, miso can also be used to prepare wonderful desserts. For this, however, it should first be savory and vegetable based. Pak Choi with its crunchy texture seemed to fit for this very well.

Roasted flavors are always a win on the plate for me, so my pak choi went into the pan to be followed by miso sauce. This caramelized the pak choi nicely and gave it some depth. Sure, where there’s sweetness, there can’t be a lack of sour tones. My choice here was pickles with mushrooms, these were prepared with Asian as well as German influences. The texture in this recipe is brought by the pretzel sticks, thinly sliced and sautéed in some sesame oil. You see, always bring something from one cuisine together with another to create whole new flavors. Rounded off with some yogurt and fresh mint a delicious vegetarian recipe which you can enjoy all year round.