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Miso Broth

Miso Broth
Miso Broth
Recipe by Clement Pedro and Abbigail Damon

For the broth:

4 Tbsp red miso
3 Tbsp canola oil
3Tbsp water
8-10 dried shiitake mushrooms, lightly crushed
5 10×10cm kombu leaves
2 medium onion, thinly sliced and keep the skins
1 large carrot, thinly sliced
2 stalk celery, thinly sliced
1 head of garlic, halved crosswise
6 sprigs parsley
1 Tbsp black peppercorns
3.5L cold water

For the fillings:

1T white or red miso
150g rice/seaweed or fine noodles
100g shitake and shimeji mushrooms
2t toasted sesame seeds
2T canola oil
10cm piece of ginger, sliced into thin ribbons before cut into fine Juilienne strips
200g - 300g firm tofu, roughly cubed
2T white sesame seeds, toasted in canola oil
4T Fermented chilli sauce
2 spring onion stalks, thinly sliced into rings and into diagonal slices

To make:
Preheat oven to 160C. Combine the miso, oil and water in a small bowl. Add the mushrooms, kombu, onion, carrot, celery , garlic and parsley to a large oven tray and toss to combine. Coat with the miso mixture.
Roast in the oven for about 60-70 minutes, turning half way through until the vegetables are fragrant and slightly shrivelled. Place the roasted vegetables along with the onion skins in a large pot add the peppercorns and water. Bring to a boil and reduce to a simmer. Allow to simmer uncovered until reduced to half the liquid you started with. Allow the broth to cool and strain using a fine-mesh sieve.

Place the broth back over a medium heat and bring to a gentle simmer before addingmiso and stirring through. Add the noodles and cook as per the instructions for the noodles. While the noodles are cooking prepare the mushrooms by heat the sesame oil in a pan over a medium heat. Add the mushrooms and toast in the pan, seasoning it with the sesame oil. Once the mushrooms have slight char marks on it add the canola oil to the same pan and add the ginger to toast and crisp up, this will take about 30 seconds.

Ladle some of the broth into serving bowls before dividing the noodles equally into the bowls, add the mushrooms and tofu before sprinkling over the sesame seeds and spooning over some chilli sauce to add some heat.

Scatter over the spring onions before topping with the crispy ginger pieces.


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