HEARTY SHIITAKE MUSHROOM AND MISO SOUP
Provided by Tyler Florence
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.
MISO SOUP WITH SHIITAKE MUSHROOMS
A delicious Japanese soup with mushrooms and tofu.
Provided by Claudia
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Bring the vegetable broth to a boil in a saucepan. Add the mushrooms, reduce heat to low, and simmer 4 minutes. Stir the miso paste and soy sauce together in a small bowl; add to the broth along with the tofu and continue cooking for 1 minute more. Pour the soup into bowls and top with the green onions to serve.
Nutrition Facts : Calories 91.6 calories, Carbohydrate 11.8 g, Fat 2.5 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 0.3 g, Sodium 1405.9 mg, Sugar 4.6 g
SHIITAKE MISO BROTH WITH NOODLES AND CHICKEN
Browned chicken thighs served in a flavorful shiitake miso broth over glass noodles.
Provided by Food Network Kitchen
Time 1h30m
Yield 4
Number Of Ingredients 12
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.
SHIITAKE MUSHROOM GRAVY
Made with healthy shiitake mushrooms, this gravy tastes just like turkey gravy only less greasy. Adapted from Delicious Living magazine.
Provided by Sharon123
Categories Sauces
Time 45m
Yield 4 cups, approximately
Number Of Ingredients 9
Steps:
- Heat oil in a 2-quart saucepan.
- Add flour and stir with a wooden spoon until the mixture becomes the consistency of wet sand.
- Add mushrooms and cook 5 minutes more.
- Pour in stock and soy sauce.
- Bring to a slow boil and cook 20 to 30 minutes until thickened.
- Adjust seasoning with apple cider vinegar, sea salt and black pepper.
TEMPEH AND GREEN BEANS WITH SHIITAKE-MISO GRAVY
Steps:
- Prepare the gravy, cover, and set aside.
- Cut the tempeh into 1/4-inch-thick slices crosswise, then cut these in half lengthwise to get narrow strips.
- Heat the oil and soy sauce slowly in a skillet, then add the tempeh strips and stir gently to coat. Sauté over medium heat for 2 to 3 minutes, stirring frequently.
- Gently stir in the green beans and bell pepper and turn the heat to medium-high. Continue to sauté, stirring frequently, for 5 minutes longer.
- Stir in the gravy, top with almonds if desired, and serve at once.
- Menu Suggestions
- To make this dish, you have two recipes to follow (the dish itself and the gravy), so give yourself a break and complete the meal with no further recipes. Serve this over brown rice, quinoa, couscous, or noodles; add a platter of sliced oranges, tomatoes, and pineapple chunks.
- nutrition information
- Calories: 218
- Total Fat: 10g
- Protein: 14g
- Carbohydrates: 18g
- Fiber: 2g
- Sodium: 555mg
MISO-RUBBED TURKEY WITH TURKEY GRAVY
Using miso on the turkey is a great way to get wonderfully moist meat - always a challenge at Thanksgiving. The skin doesn't get as crisp as it would without, but we think the succulent results are well worth the trade-off. The miso won't give the turkey an Asian flavor, but it will add a rich meatiness to the gravy. Don't use a brined or kosher turkey for this recipe or the bird will be too salty (miso has a high sodium content).
Provided by Lillian Chou
Yield 8-10 servings
Number Of Ingredients 10
Steps:
- Peel and chop 1 onion quarter, then pulse in a food processor until finely chopped. Add miso and purée until smooth. Add 1/2 stick softened butter and 1/2 teaspoon pepper and purée until combined (mixture will appear curdled).
- Put oven rack in lowest position and preheat oven to 350°F.
- Rinse turkey inside and out, then pat dry. Working from large cavity end, gently run your fingers between skin and meat of breast to loosen skin, being careful not to tear skin. Push miso butter under skin, including thighs and drumsticks, and massage skin from outside to spread miso evenly. Sprinkle large cavity with salt and remaining 1/2 teaspoon pepper. Fold neck skin under body and secure with metal picks or skewers, then stuff large cavity with remaining 3 onion quarters. Tie drumsticks together with string and tuck wings under body.
- Put turkey on rack in roasting pan and roast 30 minutes.
- Melt remaining 1/2 stick softened butter and brush over turkey, then add water (1 cup) to roasting pan. Tent turkey with foil and roast, basting every 30 minutes and adding more water to pan if necessary, until thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 2 to 2 1/2 hours more (total roasting time: 2 1/2 to 3 hours). Remove foil for last 30 minutes of roasting if turkey is pale. Transfer turkey to a platter (reserve roasting pan) and let stand, loosely covered, 25 minutes (temperature will rise to 180°F while turkey stands). Remove picks from turkey.
- Pour pan juices through a fine-mesh sieve into a 2-quart glass measure, then skim off and reserve fat. (If there is less than 1/2 cup fat, add enough melted butter to total 1/2 cup.) Pour pan juices and 8 cups turkey stock into a 3-quart saucepan and bring to a simmer. Straddle roasting pan across 2 burners, then add remaining cup turkey stock and deglaze roasting pan by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Pour through sieve into remaining stock and bring to a simmer.
- Cook flour and 1/2 cup reserved fat in a 4-quart heavy pot over moderately low heat, whisking, 5 minutes. Add hot stock mixture in a fast stream, whisking constantly to prevent lumps, then simmer, whisking occasionally, until gravy is thickened, about 10 minutes. Stir in any turkey juices accumulated on platter and season gravy with salt and pepper.
SHIITAKE-MISO GRAVY
A quick version of vegan gravy using dried shiitake mushrooms, adapted from veganproject.com. The shiitake flavour is strong in this, even if you choose to strain them out as I do. If you're starting with fresh mushrooms then the first two steps will be quite different and you could saute them with the garlic instead. Goes nicely with mashed potatoes and lentil loaf.
Provided by magpie diner
Categories Sauces
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Warm up the broth and then add in the dried shiitake mushrooms. Leave to sit and the mushrooms reconstitute. (For me this takes about 10-15 mins). Once ready, take them out and chop or slice them, saving the broth.
- In a saucepan warm up the oil and lightly saute the garlic for about a minute being careful not to burn it. Whisk in the flour to make a roux, let that cook for about a minute and then slowly whisk in the broth.
- Allow the gravy to come to a boil and then reduce heat to a low simmer.
- Stir in the miso paste until smooth and then add in the mushrooms, nutmeg and cayenne if using. Adjust seasoning to taste with S&P. By now the gravy should be thickened.
- If you enjoy the texture of the mushrooms then you can go ahead and serve as is. I like the flavour but not the texture, so I strain them out. All depending on how long you leave the gravy you may need to add a few extra tbsp of broth to thin it out a bit.
Nutrition Facts : Calories 155.9, Fat 7.8, SaturatedFat 0.8, Sodium 317.9, Carbohydrate 19.1, Fiber 2.7, Sugar 2.2, Protein 4.6
More about "shiitake miso gravy recipes"
SHIITAKE-MISO GRAVY - THE SWEET POTATO
From thesweetpotato.ca
Estimated Reading Time 1 minTotal Time 25 mins
- First, prepare the roux by heating the olive oil in a small pot over medium heat. Sprinkle the flour over the olive oil and, whisking constantly, cook for 4-5 minutes until the mixture is golden in color and smells a bit “nutty”. Remove the pot from the heat and set the roux aside until needed.
- Chop the shallots and mushrooms. Heat the olive oil in a pot over medium heat. Add the shallots and sauté for 2 minutes. Add the mushrooms and continue to sauté, stirring regularly, for an additional 3 minutes.
- Raise the heat to high and add the stock, mushroom soy sauce and white pepper. Bring the mixture to a boil and immediately turn the heat down to low. Add the roux that you prepared earlier and whisk it in completely. You don’t want any “roux lumps”.
- Simmer the gravy, whisking regularly, for approximately 7-10 minutes or until it has thickened slightly. Remove the pot from the heat and whisk in the miso until it has completely dissolved.
SHIITAKE MISO GRAVY – GREAT EASTERN SUN
From great-eastern-sun.com
- Add water or broth and bring to a boil. Reduce heat to a low simmer, cover and cook for 10 minutes.
- Add dissolved kuzu and increase heat a little to help thicken to desired consistency. You may need a little more kuzu as it can be a little difficult to measure. (See notes below)
SHIITAKE-MISO GRAVY - VEGKITCHEN
From vegkitchen.com
Estimated Reading Time 1 min
VEGAN SHIITAKE MUSHROOM GRAVY RECIPE • VEGGIE SOCIETY
From veggiesociety.com
10 BEST SHIITAKE MUSHROOM JAPANESE RECIPES | YUMMLY
From yummly.com
MISO-BUTTER TURKEY WITH SHIITAKE GRAVY - RACHAEL RAY …
From rachaelraymag.com
SHIITAKE MUSHROOMS GLAZED IN MISO REDUCTION RECIPE
From drbenkim.com
VEGAN AND VEGETARIAN MISO GRAVY RECIPE - THE SPRUCE …
From thespruceeats.com
SHIITAKE MUSHROOMS GRAVY | GIANGI'S KITCHEN
From giangiskitchen.com
30 EASY SHIITAKE MUSHROOM RECIPES | REAL SIMPLE
From realsimple.com
TEMPEH AND GREEN BEANS WITH SHIITAKE-MISO GRAVY
From vegkitchen.com
SMASHED POTATOES WITH SHIITAKE-MISO GRAVY | THE STAR
From thestar.com
MISO SHITAKE GRAVY | RECIPES, MUSHROOM RECIPES, SHITAKE …
From pinterest.com
7 SHIITAKE MUSHROOM RECIPES THAT ARE HEALTHY AND DELICIOUS
From wellandgood.com
SHIITAKE MUSHROOM AND MISO GRAVY - VEGWEB.COM
From vegweb.com
BAKED SWEET POTATO POUTINE WITH SHIITAKE MISO GRAVY
From irenematys.com
MISO MUSHROOM GRAVY - TOSHI'S TABLE
From toshistable.com
MISO SOUP WITH SHIITAKE MUSHROOMS RECIPE | FOODTALK
From foodtalkdaily.com
MISO GRAVY IN JUST 10 MINUTES! [GLUTEN FREE OPTION]
From thishealthykitchen.com
MISO-BUTTER TURKEY WITH SHIITAKE GRAVY | RECIPE | THANKSGIVING …
From pinterest.com
QUINOA WITH SHIITAKE GRAVY - TASTE FOR LIFE
From tasteforlife.com
SHIITAKE MUSHROOM GRAVY RECIPE - FOOD NEWS
From foodnewsnews.com
SHIITAKE-MISO GRAVY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SHIITAKE MUSHROOM GRAVY (VEGAN & GLUTEN-FREE) - VITACOST
From vitacost.com
SHIITAKE MISO GRAVY FOOD- WIKIFOODHUB
From wikifoodhub.com
SHIITAKE GRAVY | MITOKU
From mitoku.com
SHITAKE MISO GRAVY WITH RUTABAGA PURéE | RECIPE | RUTABAGA, FOOD ...
From pinterest.ca
MISO SHIITAKE MUSHROOMS - SPICE TRIBE
From spicetribe.com
VEGAN SHIITAKE MUSHROOM GRAVY RECIPE • VEGGIE SOCIETY
From pinterest.ca
MISO AND SHIITAKE MUSHROOM TOFU RECIPE - FOOD & WINE
From foodandwine.com
11 UMAMI-RICH RECIPES FOR USING DRIED SHIITAKE MUSHROOMS
From theveganatlas.com
SHIITAKE MUSHROOM BOWLS WITH CREAMY MISO SAUCE - GRATEFUL GRAZER
From gratefulgrazer.com
SHIITAKE MUSHROOM GRAVY | VEGAN MUSHROOM GRAVY - VNUTRITION
From vnutritionandwellness.com
MISO SHITAKE GRAVY | RECIPES, MUSHROOM RECIPES, SHITAKE …
From pinterest.co.uk
SHIITAKE MUSHROOM GRAVY - THE DR. OZ SHOW
From drozshow.com
CRISPY TOFU IN SHIITAKE MISO BROTH - FEEDING THE FAMISHED
From feedingthefamished.com
SHIITAKE GRAVY - GREAT EASTERN SUN
From great-eastern-sun.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love