Exotic Mushroom Miso Broth
Preparation time : 25 minutes|
Cooking time : 15 minutes
*Miso is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus kojikin, the most typical miso being made with soy.
The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru, a Japanese culinary staple.
4 to 6
- 5 cups [1.25 L] chicken broth
- 1/2 ounce [14 g] dried exotic mushrooms
- 2 green onions, minced
- 3 tablespoons [45 mL] miso paste*
- 1 tablespoon [15 mL] soy sauce
- Freshly squeezed juice of 1 lime
- Freshly snipped coriander, to taste
- Pour chicken broth into a large casserole.
- Add dried exotic mushrooms and minced green onions.
- Leave to rest for 20 minutes.
- Bring to a boil then leave to simmer over low heat for 15 minutes.
- Remove from heat; well mix in miso paste.
- Stir in soy sauce and lime juice.
- Mix well before serving into individual bowls, each bowl garnished with freshly snipped coriander.