Ginger Miso Striped Bass In Shiitake Mushroom Broth Food

GINGER-MISO STRIPED BASS IN SHIITAKE MUSHROOM BROTH

Ginger-Miso Striped Bass in Shiitake Mushroom Broth image

Categories Fish Ginger Mushroom Soy Sauté Quick & Easy Dinner Seafood Bass Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free

Yield Makes 2 servings

Number Of Ingredients 9

Ingredients

2 cups water
4 tablespoons red miso (aka-miso), divided
4 large shiitake mushrooms (about 4 ounces), stemmed, thinly sliced
3 green onions, dark and pale green part thinly sliced, white part minced
4 tablespoons vegetable oil, divided
1 tablespoon minced peeled fresh ginger
2 6-ounce skinless striped bass fillets
1/4 cup panko (Japanese breadcrumbs)
Chopped fresh cilantro

Steps:

Whisk 2 cups water and 2 tablespoons red miso in medium saucepan. Add shiitake mushrooms and simmer over medium heat until mushrooms are soft, about 5 minutes. Stir in dark and pale green onion tops. Cover to keep warm and set aside.
Meanwhile, mix 2 tablespoons red miso, minced white part of green onion, 2 tablespoons vegetable oil, and minced fresh ginger in small bowl. Sprinkle striped bass fillets with salt and pepper. Spread ginger mixture over 1 side of bass fillets, pressing to adhere. Sprinkle panko over coated side of fillets; press to adhere.
Heat 2 tablespoons vegetable oil in medium nonstick skillet over medium-high heat. Add fillets to skillet, coated side down, and sauté until brown and crisp, about 3 minutes. Turn fillets over and sauté until cooked through, about 3 minutes. Divide shiitake mushroom broth and shiitake mushrooms between 2 shallow bowls. Place 1 fish fillet in center of each bowl. Sprinkle chopped fresh cilantro over and serve.

GINGER MISO SEAFOOD BROTH

Ginger Miso Seafood Broth image

Provided by Food Network

Categories main-dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 11

Ingredients

2 cups vegetable stock
10 ounces fresh firm tofu, cut into 1/2-inch cubes
3 heaping tablespoons yellow bean paste or miso
One 2-inch piece fresh ginger, thinly sliced
6 ounces baby bok choy, halved through the core
5 ounces boneless skinless halibut fillet, cut crosswise into 1/2-inch-wide strips
5 ounces boneless skinless salmon fillet, cut crosswise into 1/2-inch-wide strips
5 ounces boneless skinless sea bass fillet, cut crosswise into 1/2-inch-wide strips
Freshly ground white pepper
1 small bunch fresh cilantro, stems and leaves, roughly chopped, for garnish
Small handful Cordycep mushrooms, for garnish, optional

Steps:

Bring the vegetable stock and 2 cups water to a simmer in a large saucepan. Stir in the tofu, bean paste and ginger until well incorporated and bring to a gentle simmer.
Add the bok choy and fish fillets and cook until the fish is opaque and the bok choy is crisp-tender and bright green, 3 to 4 minutes. Season with white pepper and serve garnished with a generous sprinkling of the cilantro and a few Cordycep mushrooms, if using.

HEARTY SHIITAKE MUSHROOM AND MISO SOUP

Hearty Shiitake Mushroom and Miso Soup image

Provided by Tyler Florence

Categories appetizer

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 bunch scallions, sliced thin, white and green parts separated
One 1-inch piece fresh ginger, chopped
3 cloves garlic, chopped
2 tablespoons toasted sesame oil
8 cups water
Three 6-inch pieces dried kelp (kombu)
1/4 cup bonito flakes
3 ounces dried shiitake mushrooms
1/2 cup light miso
1 pound baby bok choy, cut in quarters
8 ounces firm tofu, cut into cubes

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.

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