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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Steak and Mushrooms in Ginger-Miso Broth

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Steak and Mushrooms in Ginger-Miso Broth Empty Steak and Mushrooms in Ginger-Miso Broth

    Post by Lobo Fri 23 Dec 2016, 5:28 pm

    Steak and Mushrooms in Ginger-Miso Broth Img19l
    Steak and Mushrooms in Ginger-Miso Broth

    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Servings: 4
    Slowly simmering onions, ginger, garlic and miso paste in water creates a savory broth that is the basis for this comforting soup, and adding the stems from the mushrooms that go into the soup contributes even more flavor. Togarashi, a Japanese condiment that typically includes red pepper flakes, sesame seeds, seaweed flakes and other seasonings, can be found at most well-stocked grocery stores and Asian markets. Pass the bottle at the table so diners can add it to their soup to taste.


    Ingredients:


    • 4 Tbs. (2 fl. oz./60 ml) canola oil
    • 1 yellow onion, peeled and halved
    • 2-inch (5-cm) piece of fresh ginger, thinly sliced
    • 2 garlic cloves, thinly sliced
    • 3 green onions, white and light green portions, thinly sliced
    • 1/2 lb. (250 g) cremini mushrooms, stems trimmed and saved, caps thickly sliced
    • 8 cups (64 fl. oz./2 l) water
    • 1/4 cup (2 oz./60 g) white miso paste
    • 1 Tbs. soy sauce, plus more to taste
    • 7 oz. (220 g) thin dried rice noodles
    • 1 lb. (500 g) flank or skirt steak
    • 2 baby bok choy, ends trimmed, halved lengthwise
    • Radish sprouts for garnish (optional)
    • Lime wedges for serving
    • 1 jalapeño chile, thinly sliced
    • Chopped fresh cilantro for serving
    • Togarashi for serving

    Directions:

    In a large saucepan over medium-high heat, warm 1 Tbs. of the canola oil. Place the onion halves, flat side down, in the pan and sear until golden brown, about 4 minutes. Add the ginger, garlic, green onions, and mushroom stems and cook, stirring, until fragrant, about 1 minute. Add the water and bring to a boil. Reduce the heat to low and stir in the miso and soy sauce until dissolved. Simmer for 30 minutes until the flavors deepen. Season to taste with more soy sauce. Keep warm until ready to serve.

    Meanwhile, cook the rice noodles according to the package instructions. Divide among four individual bowls.

    In a large sauté pan over medium-high heat, warm 1 Tbs. of the canola oil. Add the flank steak and sear, turning once, until browned on both sides and medium-rare in the center, about 3 minutes per side. Transfer to a cutting board and tent with aluminum foil. Set aside.

    In the same sauté pan over medium-high heat, warm the remaining 2 Tbs. canola oil. Add the mushrooms caps and bok choy and sauté until the vegetables are just tender, about 4 minutes. Divide the vegetables among the bowls with the rice noodles.

    Thinly slice the steak against the grain and divide among the bowls.

    Pour the warm broth through a fine-mesh strainer, dividing it evenly among the 4 bowls. Garnish each bowl with some radish sprouts. Serve immediately, passing the lime wedges, jalapeño slices, cilantro and togarashi alongside. Serves 4.

    Williams-Sonoma Test Kitchen
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