Miso Ginger Consommé Recipes

MISO-GINGER CONSOMMé

Steps:

• Divide soup among 6 soup bowls. Garnish with: Additional sliced green onions

STEAMED VEGETABLES WITH GINGER MISO DRESSING

Steps:

• For the dressing: Whisk the miso, water, vinegar, soy sauce, ginger, and chile, to taste, in a bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Serve or refrigerate in a tightly sealed container for up to 3 days.
• For the vegetables: Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender. Serve warm or at room temperature with the dressing.

GINGER-MISO MAYO

Steps:

• Mix 2 tablespoons white miso, 3/4 cup mayonnaise, 1 tablespoon grated peeled ginger and 2 teaspoons honey.

MISO-GINGER DRESSING

Steps:

• Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.

MISO CHICKEN IN GINGER, LEEK AND SCALLION BROTH

Steps:

• Put chicken thighs in a large pot, seasoning well with salt and pepper on both sides. Add smashed garlic cloves, ginger slices, onion, 6 cups water (or chicken broth, if you prefer) and mirin, and bring to a boil. Reduce heat to a simmer and cook, covered, for 30 minutes, until tender. Remove chicken to a baking dish. Strain broth into a bowl. Place back into the pot, and keep warm. Heat oven to 375 degrees.
• In a small bowl, combine miso, gochugaru, grated garlic, grated ginger, vinegar and sugar. Add a little hot broth to thin, then smear mixture over chicken and coat well.
• Bake chicken until browned and glazed, about 20 minutes.
• While chicken is cooking, bring broth to a simmer, taste and adjust seasoning. Add leeks and cook until just done - soft, but still green, about 5 minutes.
• To serve, slice chicken into 1/4-inch pieces and divide among large soup bowls, then ladle broth on top. Spoon any remaining miso mixture from pan over chicken. Garnish with scallions.