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Combine the hot water and miso in a bowl, tear/cut the Nori sheet into pieces and stir through then add the chia seeds. Mix well then leave to sit for 5 minutes. Stir again, then leave for a further 10 minutes.
Pop your edamame beans in a container and pour boiling water over them to thaw.
Prepare a steamer or place a small pan of water on the stove with a sieve above it. Cut your broccoli into florets and steam for 3-4 minutes until tender but still with texture, leave to one side.
Halve your cherry tomatoes and place them cut side down in a dry frying pan. Turn the heat on medium and leave them to cook for 2-3 minutes until lightly golden, give the pan a shake and cook for a further 2 minutes until softened but not mushy.
Drain your edamame and place in a bowl or jar, add your chopped coriander or spring onion if using. Give your miso chia a final stir and then spoon on top. Add your broccoli florets, reduced tomatoes and a sprinkle of sesame seeds to finish.
Optional: Place in bag and run out of the door
(The travel version – made with brown miso this time & layered with edamame, roasted beetroot & steamed kale 😀 )