January 29, 2018
Miso Broth w/ SAUTÉEd
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
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.
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.
Add Baby Bok Choy, Mirin, & Pickled Ginger
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.
Boil then Add Miso & Soy Sauce
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.
Stir in Butter, add Green Onion & Cilantro
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.
Boil Duck Confit w/ Shiitake & Ginger Ravioli
Boil a large pot of water and follow the instructions on the package.