Umami Broth with Buckwheat and Vegetables

Total Time 40 Mins

Yield Serves 4 (serving size: 2 cups)

The richness of the broth comes from what’s basically an Asian version of soffrito, the Italian “starter paste” that flavors so many delicious soups and sauces. Whereas the Italian version is a mixture of sautéed celery, onions, garlic, bell peppers, and sometimes tomato paste, this version uses miso, onion, ginger, and garlic sautéed in toasty sesame oil until browned and caramelized. We opt for red miso here, the saltiest and most pungent kind. If you only have white miso on hand, it will work, too; you just might want to add a splash of soy sauce to deepen the flavor. The richness of the broth comes from what’s basically an Asian version of soffrito, the Italian “starter paste” that flavors so many delicious soups and sauces. Whereas the Italian version is a mixture of sautéed celery, onions, garlic, bell peppers, and sometimes tomato paste, this version uses miso, onion, ginger, and garlic sautéed in toasty sesame oil until browned and caramelized. We opt for red miso here, the saltiest and most pungent kind. If you only have white miso on hand, it will work, too; you just might want to add a splash of soy sauce to deepen the flavor.

Ingredients

2 tablespoons toasted sesame oil

2 tablespoons red miso

1 cup diced sweet onion

1 (1-in.) piece fresh ginger, peeled and grated

3 garlic cloves, minced

4 cups water

4 cups unsalted chicken stock

1 ounce dried shiitake mushrooms

4 large eggs in shells

½ cup uncooked buckwheat groats, rinsed and drained

1 medium carrot, cut into ¼-in.-thick half-moons

12 ounces baby bok choy, stalks sliced crosswise into ½-in. pieces, leaves left whole

2 green onions, cut into 1-in. pieces

2 tablespoons rice vinegar

Directions at cookinglight.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer