Mushroom Miso Broth
Thomas J. Story
San Francisco chef Melissa King uses this broth for hot pot, a celebratory dish that’s also an event unto itself. When serving other, meatier broths, it’s especially nice to have this flavorful, Japanese-style vegetarian option. Out of courtesy, meat-dippers should cook their morsels in another broth if vegetarians are using this one. For shopping tips, see our Asian Market Shopping Guide.
How to Make It
1
Put all ingredients except miso and enoki mushrooms in a 6- to 8-qt. pot, add 4 qts. water, and bring to a boil, partly covered. Reduce heat and simmer 10 minutes, covered, to blend flavors and soften mushrooms. Put miso in a medium heatproof bowl, whisk in about 1 cup hot broth to blend, then pour into pot. Just before serving, top with enoki mushrooms.
2
* Find at East Asian markets or online.
3
Make ahead: Up to 1 day, chilled.
Ingredients
2 strips (3- by 2-in.) kombu (dried kelp)
10 large shiitake mushrooms, stemmed, thinly sliced
2 tablespoons each mirin and soy sauce
1/4 cup awase miso* (or 2 tbsp. each shiro and aka miso)
Small cluster of trimmed enoki mushrooms*, teased apart, for garnish
Directions
1
Put all ingredients except miso and enoki mushrooms in a 6- to 8-qt. pot, add 4 qts. water, and bring to a boil, partly covered. Reduce heat and simmer 10 minutes, covered, to blend flavors and soften mushrooms. Put miso in a medium heatproof bowl, whisk in about 1 cup hot broth to blend, then pour into pot. Just before serving, top with enoki mushrooms.
2
* Find at East Asian markets or online.
3
Make ahead: Up to 1 day, chilled.
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