Recipes Nugget Markets Signature Recipes
Miso Broth
- Prep time
- 15 minutes PT15M
- Cook time
- 1–2 hours PT2H
- Yield
- 3–4 servings
- Difficulty
This versatile broth will wow you with its bright flavors and rich umami tones.
Ingredients
Broth:
- ½ ounce kombu (kelp)
- ½ ounce dried shiitake mushrooms
- 5 cups water
- 1 tablespoon canola oil
- ½ yellow onion, large diced
- 1 carrot, large diced
- 3 cloves garlic, crushed
- 1 piece of ginger (about 2 inches long), sliced
- 1 stalk lemongrass, crushed and rough chopped
- ¼ cup sake
Miso Tare:
- 2 tablespoons canola oil
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- ¼ teaspoon minced lemongrass
- ⅛ ounce dried shiitake mushrooms (3–4 slices)
- 2 tablespoons mirin
- 2 tablespoons sake
- 2 ounces water
- ¼ cup white miso
- ⅛ teaspoon sesame oil
Preparation
To begin the broth, heat kombu, dried shiitake mushrooms and water in a sauce pot to 170°F to make dashi. Turn off heat and steep for 1 hour. Strain and reserve the kombu for garnishing ramen, if desired.
For the miso tare, add the canola oil to a small sauté pan, then sauté the minced garlic until golden brown. Add the ginger, lemongrass and dried shiitake mushrooms, then deglaze with the mirin, sake and water. Remove from heat and whisk in the miso. Let flavors marry for 1–2 hours, then strain out the solids and stir in the sesame oil.
To continue the broth, add 1 tablespoon canola oil to a separate sauce pot and sauté the onion and carrot until caramelized. Add the garlic, ginger and lemongrass, sauté for 1 minute and then deglaze the pan with sake. Add the strained dashi and let simmer for 45 minutes. After simmering, strain broth and whisk in miso tare to taste.
