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Image by Jodie Morgan

Miso Broth w/ Sautée Mushrooms & Baby Bok Choy 

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Miso Broth w/ Sautée Mushrooms & Baby Bok Choy


1 pack of Duck Confit w/ Shiitake & Ginger Ravioli

12 oz. Mixed wild mushrooms, cleaned, roughly chopped

1.5 tsp Garlic, minced

2 tbs Shallot, minced

1.5 tbs Pickled Ginger, finely chopped

2-3 Small heads of baby bok choy, cleaned, trimmed and quartered lengths wise

1.5 tbs Tamari or Light Soy Sauce

1 cup Mirin Wine

Miso Paste to make 1.5 qts Miso Broth (per package instructions)

2 tbs Butter

1/2 cup Green Onion, very thinly sliced

1/2 cup Cilantro, torn

Olive oil for sautéeing

Salt & Pepper to taste


Prep Ingredients

Mince garlic and shallot. Wash baby bok choy and cut length wise, then quarter.  Wash and roughly chop mushrooms.

Olive Oil Sautée Pan

Add olive to a deep sauté pan with a wide-surface area over med-high heat.

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Add Baby Bok Choy, Mirin, & Pickled Ginger

Boil then Add Miso & Soy Sauce


Add Mushrooms

Add mushrooms, sauté briefly before adding minced garlic and shallots - sauté for an additional 3-4 minutes.  Then clear the center of the pan by pushing the mushrooms to the edges.

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Stir in Butter, add Green Onion & Cilantro

Now, add the baby Bok Choy.  You can add a splash of olive oil if necessary.  Let the Bok Choy sauté for about 2 minutes without stirring - then add Mirin and pickled ginger.

Once Mirin begins to boil, add Miso and Soy Sauce - return to boil before lowering heat to med-low.

Allow the broth to simmer for a couple of minutes without reducing until Bok Choy is tender - not broken-down.

Once broth has simmered appropriately, remove from heat, stir in butter allowing to emulsify the broth and then sir in the green onions and cilantro.  Season to taste.  Set broth aside.

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Boil Duck Confit w/ Shiitake & Ginger Ravioli

Boil a large pot of water and follow the instructions on the package.


Ladle broth over cooked ravioli, sprinkle with green onion and fresh cilantro and enjoy!

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