MUSHROOM MISO SOUP
This miso-enriched brothy soup is pleasing on many levels. You get complex flavor with minimal effort, especially if you make the dashi in advance. All the little garnishes are optional.
Provided by David Tanis
Categories soups and stews, appetizer
Time 1h
Yield 2 large servings
Number Of Ingredients 23
Steps:
- Make the dashi: Put kombu, dried shiitakes, soy sauce, mirin, sake and sugar in a large soup pot. Add 6 cups cold water. Place over medium heat, allow the liquid to barely reach a boil, then reduce heat to low and let cook at a very slow simmer for about 30 minutes. Skim foam as necessary. Let cool to room temperature. Strain through a fine-mesh sieve and add salt to taste. (Dashi may be prepared up to 2 days in advance.)
- Put the sliced mushrooms in a bowl and drizzle with sesame oil and soy sauce. Add garlic and ginger and season with salt and pepper. Toss and let marinate for 10 minutes.
- Put dashi in a large soup pot over medium-high heat and bring to a simmer. Add mushroom mixture and cook gently for about 5 minutes, until the mushrooms are just tender.
- Remove 1/2 cup hot broth from pot and place in a small bowl. Stir in miso to dilute, then return miso-broth mixture to the pot. Taste and adjust seasoning. Once the miso has been added, do not let the soup boil.
- To serve, cut the tofu in half and place a 3-ounce chunk in each of two large bowls. Ladle 2 cups of hot soup over the tofu. Sprinkle with enoki mushroom tips, scallions, shiso, sunflower sprouts, nori, red pepper and toasted sesame seeds as desired.
FIVE-INGREDIENT CREAMY MISO PASTA
This one-pot pasta comes together in minutes, and requires zero prep and minimal cleanup. It builds on the classic combination of pasta, butter and cheese with a spoonful of miso paste for complexity. But you could experiment with using any other condiments or spices you have on hand, such as red pesto, curry paste or ground turmeric in place of the miso. To achieve a silky smooth pasta, you'll need to put your cacio e pepe skills to work: Vigorously toss the pasta, grated cheese and pasta water together to achieve a properly emulsified sauce. Top with shrimp, edamame, frozen peas or any steamed vegetable. The optional nori or furikake imparts an unexpected flavor of the sea, and it's worth using if you have it on hand.
Provided by Alexa Weibel
Categories dinner, quick, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
- Add the butter, miso and 1 1/4 cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is "vigorously." To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)
- Divide among shallow bowls and sprinkle with nori or furikake, if using.
EASY CREAMY MUSHROOM STEW
A delicious creamy mushroom stew made in less than 30 minutes. Great by itself or served over rice, noodles, or even mashed potatoes.
Provided by Yoly
Categories Mushroom Recipes
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Melt butter in a skillet over medium heat. Add mushrooms and saute until tender, 4 to 5 minutes. Add garlic and cook until fragrant, about 1 more minute.
- Add chicken broth and simmer for 3 to 4 minutes.
- Pour in heavy whipping cream and season with paprika, salt, and pepper. Simmer until stew starts to thicken, 4 to 5 minutes.
Nutrition Facts : Calories 344.8 calories, Carbohydrate 8 g, Cholesterol 112.3 mg, Fat 34.1 g, Fiber 1.7 g, Protein 5.4 g, SaturatedFat 21.1 g, Sodium 171.3 mg
CREAMY MUSHROOM STEW
This stew is warm, comforting, and fresh tasting. This stew is good over mashed potatoes, noodles, rice, or toast points. Make sure to serve with a piece of crusty bread to soak up any lingering sauce.
Provided by lutzflcat
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter in a large skillet over medium heat. Stir in onions and carrot and cook for about 3 minutes. Add mushrooms, stirring occasionally, and cook for about another 5 minutes. Stir in the peas, garlic, and thyme. Keep cooking until the moisture from the mushrooms starts to evaporate, about 4 minutes.
- Stir in the beef broth, sherry, soy sauce, and tomato paste until well combined. Reduce heat to medium-low, and simmer for about 5 minutes.
- Pour heavy cream over the mushroom mixture, and season with salt and pepper. Stir until well combined and mixture starts to thicken, 2 to 3 minutes. If stew is too thick, add a little beef broth. If too thin, allow to cook down for a while longer until you arrive at your desired consistency.
- Garnish with chopped parsley and serve.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 13.9 g, Cholesterol 42.4 mg, Fat 13.6 g, Fiber 3.2 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 319.2 mg, Sugar 4.9 g
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