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.
This recipe, and others like it, can be found in the article “These Umami-Rich Recipes Prove Mushrooms Make Every Dish Exponentially Better.”
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.
* Find at East Asian markets or online.
Make ahead: Up to 1 day, chilled.
4 servings