Aromatic Miso-Mushroom Broth for Rice, Soups, and More

Name: Aromatic Miso-Mushroom Broth for Rice, Soups, and More
Total time: 45 min
Ingredients: 8 cups water; 8 ounces shiitakes, sliced; 5 cloves garlic, peeled and smashed; 5 green onions, roughly chopped; 1/4 cup white miso paste; 1 2-inch knob fresh ginger, sliced; 2 tablespoons soy sauce, plus more, to taste; 2 cups broth; 2 green onions, thinly sliced; 200g silken tofu, cut into squares; 1 cup white rice; 2 cups broth; Salt, to taste

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Makes 4 to 6 servings 1x

Time 45 minutes

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Ingredients

For broth:

8 cups water
8 ounces shiitakes, sliced
5 cloves garlic, peeled and smashed
5 green onions, roughly chopped
1/4 cup white miso paste
1 2-inch knob fresh ginger, sliced
2 tablespoons soy sauce, plus more, to taste

For soup (optional):

2 cups broth
2 green onions, thinly sliced
200g silken tofu, cut into squares

For rice (optional):

1 cup white rice
2 cups broth
Salt, to taste

Instructions

Add water to a large pot over high heat. Add shiitakes, garlic, green onions, miso, and ginger. Once boiling, reduce heat to simmering, and continue to cook for 30 minutes. Remove from heat and season with soy sauce. Taste and adjust as needed, then strain.
If freezing immediately: Allow time to cool, then transfer to deli containers and freeze for up to 3 months.
If making soup immediately: Keep broth over medium heat, add green onions and tofu, and transfer to serving bowls.
If making rice immediately: Add rice to a pot, cover with broth, and bring to a boil. Reduce heat to a simmer, and cover the pot with a lid to continue cooking for 15 minutes. Remove from heat, and allow to steam for an additional 10 minutes. Remove the lid, season with salt, and fluff rice with a fork. Transfer to serving plates. Top with roasted vegetables, gochujang or sriracha, and toasted sesame seeds.

— Recipe by Erika Houle