Roasted Cod With Shiitake Mushrooms In Miso Broth Recipes

ROASTED COD WITH SHIITAKES IN MISO BROTH

Steps:

• Preheat oven to 450°F with rack in middle.
• Pat fish dry in a small shallow baking pan and drizzle with 1/2 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Toss mushrooms with remaining 2 tablespoons oil and 1/4 teaspoon each of salt and pepper, then spread in another small shallow baking pan.
• Roast fish and mushrooms, stirring mushrooms once or twice, until fish is just cooked through and mushrooms are crisp, about 10 minutes.
• Meanwhile, prepare soup according to package instructions.
• Divide soup, mushrooms, and fish among 4 bowls and top with scallion.

ROASTED COD WITH SHIITAKE MUSHROOMS IN MISO BROTH

Steps:

• Preheat oven to 450°F with rack in middle.
• Pat fish dry in a small shallow baking pan and drizzle with 1/2 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Toss mushrooms with remaining 2 tablespoons oil and 1/4 teaspoon each of salt and pepper, then spread in another small shallow baking pan.
• Roast fish and mushrooms, stirring mushrooms once or twice, until fish is just cooked through and mushrooms are crisp, about 10 minutes.
• Meanwhile, prepare soup according to package instructions.
• Divide soup, mushrooms, and fish among 4 bowls and top with scallion.

SHIITAKE MISO BROTH WITH NOODLES AND CHICKEN

Steps:

• Preheat the oven to 375 degrees F.
• Put the mushrooms in a bowl and pour the boiling water over them. Let soak until tender, 20 to 25 minutes. Lift the mushrooms from the water, leaving any grit at the bottom of the bowl. Pat the mushrooms dry with a kitchen towel, discard the stems and thinly slice the caps. Strain the mushroom soaking liquid through a fine sieve and reserve it in a small bowl.
• Sprinkle the chicken thighs liberally with salt and pepper. Heat the oil in a large high-sided skillet over medium-high heat until it shimmers. Sear the chicken thighs on both sides until golden brown, 5 to 6 minutes total. (You may need to do this in 2 batches to avoid crowding the skillet.) Transfer the browned chicken thighs to a rimmed baking sheet and bake in the oven until the internal temperature of the chicken reaches 160 degrees F, 12 to 15 minutes.
• In the same pan that you seared the chicken thighs, saute the garlic, ginger, onions and sliced mushrooms over medium heat until the onions are soft, 6 to 8 minutes. Stir in the miso paste and cook for 2 minutes. Add the chicken broth and reserved mushroom liquid. Bring to a boil, then reduce the heat to a simmer and cook for 10 minutes.
• Meanwhile, soak the noodles in a bowl of hot water until soft, 3 to 5 minutes. Drain.
• To serve, put 1/2 cup glass noodles in each serving bowl. Top with the bok choy, chicken and miso broth.

ROASTED COD WITH SALSA VERDE

Steps:

• Warm 2 skillets over medium high heat.
• Add 2 TBS of the oil to each.
• Salt and pepper the fish fillets and place three, skin side down in each pan.
• Pan-roast the fish until the skin is crisp and the flesh opague about a fourth of the way up each fillet, about 7 minutes.
• Turn the fillets over and reduce the heat to medium.
• Add half the butter and thyme to each skillet and cook, basting the fish with the melting butter.
• Cook about 5 minutes more.
• Serve with salsa verde if desired.
• For salsa verde;combine the parsley, capers, anchovies, and mustard in a bowl.
• Gradually mix in just enough olive oil so the sauce holds together.
• Shortly before serving add the lemon juice and adjust the seasoning if necessary with salt and pepper.
• Using two spoons, form the salsa verde into quenelles on each plate with the fish.

ROASTED SHIITAKES AND PACIFIC COD

Steps:

• Preheat oven to 450 degrees. On a large rimmed baking sheet, toss mushrooms with 2 tablespoons olive oil and rosemary; season with salt and pepper. Roast until tender and browned, tossing occasionally, about 15 minutes.
• Push mushrooms to sides of pan; place cod in center and season with salt and pepper. Roast until opaque throughout, 8 to 10 minutes.
• Meanwhile, in a small bowl, whisk together remaining oil, lemon juice, mustard, and parsley; season with salt and pepper. Serve with cod.

SPICY MISO SOUP WITH ROASTED SHIITAKE MUSHROOMS AND GREEN BEANS

Steps:

• Preheat oven to 400 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place mushrooms on baking sheet and drizzle with half the olive oil and half the salt. Set aside momentarily.
• Center green beans on a sheet of Reynolds Wrap® Aluminum Foil and drizzle with remaining olive oil and salt. Fold over edges of foil to create a packet. Ensure it is tightly sealed.
• Place the mushrooms and the foil pack of green beans in the oven and roast for 10 minutes, stirring the mushrooms halfway through.
• Heat vegetable broth to a low simmer in a medium pot. Pour in the soy sauce, sesame oil, and rice vinegar. Add the whole Thai chili to simmering broth (this will be removed later).
• Whisk the miso paste with hot water in small bowl until smooth then add to the broth. Continue to simmer for an additional 10 minutes.
• Cook noodles according to package directions while the broth is simmering. When the noodles are done, evenly divide them into two serving bowls.
• Bring a small pot of water to a boil and carefully drop in the egg to cook for 6 minutes. Remove from water and peel.
• Divide the mushrooms and green beans between the two bowls and then pour the broth evenly between the bowls.
• Slice the egg in half and place 1 half in each bowl. Garnish with sliced green onion.