Ingredients
Umami Miso Muchroom Broth
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Shiitake mushrooms, dried 2.0 oz
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Water 2.0 qts
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Shiitake mushrooms from Umami Miso, stemmed, sliced 1/4" thick 1.0 cup
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Umami Miso Mushroom Broth 0.5 cup
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Soy sauce, low sodium 1.0 oz
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Sugar 1.0 Tbsp
Pickled Shiitakes
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Shiitake mushrooms from Umami Miso, stemmed, sliced 1/4" thick
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Umami Miso Mushroom Broth
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Brown sugar 3.0 Tbsp
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Soy sauce, light 0.25 cup
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Cider vinegar 0.25 cup
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Garlic cloves, crushed 1.0 each
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Ginger, peeled, cut in ¼” rounds 3.0 each
Sesame Spinach
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Spinach 2.0 lb
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Rice vinegar 1.0 Tbsp
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Sesame oil 4.0 Tbsp
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Salt 0.5 tsp
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Tamari 3.0 Tbsp
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Sesame seeds, toasted 0.25 cup
Poached Eggs
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Eggs 1.0 dozen
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White wine vinegar 1.0 Tbsp
Finish the Dish
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Edamame, shelled 0.5 cups
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Furikake 2.0 Tbsp
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Green onions, julienned 0.5 cup
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Shoga
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Tamari
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Sesame oil
Preparation
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Umami Miso Muchroom Broth
- Bring water and shiitake mushrooms to a simmer, and gently simmer on low heat for 10 minutes.
- Turn off heat, add the Knorr® Professional Intense Flavors Miso Umami, and steep for 30 minutes. Strain, removing the mushrooms and reserving them for the pickled shiitakes along with ½ cup of liquid.
- Reserve the remaining Umami Miso Mushroom Broth. Season with soy and sugar.
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Pickled Shiitakes
- Combine the mushroom soaking liquid, brown sugar, soy sauce, vinegar, garlic and ginger in a small pot.
- Add mushrooms and bring to a low simmer. Cook for 30 minutes or until the mushrooms are tender and full of flavor. Let cool.
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Sesame Spinach
- Bring a pot of water to a rolling boil.
- Using a wire skimmer, blanch spinach quickly for 10 seconds. Shock spinach in ice water to stop the cooking, then transfer to a perforated pan. Set aside to completely drain. Gently squeeze with your hands to remove any excess water.
- Transfer to mixing bowl and toss gently with soy sauce, rice vinegar, sesame oil, salt and sesame seeds.
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Poached Eggs
- Carefully break egg into a cup, then gently pour into the boiling water. Immediately remove the pan from the heat and set it aside. After about 4 minutes the egg should be poached.
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Using a slotted spoon, carefully transfer the poached egg to a bowl of warm water to keep it from cooling down. Once all the eggs are done, dry them on kitchen paper.
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Finish the Dish
- Place warm Multigrain Mix into bowls, sprinkle with edamame. Place 1 tablespoon of shiitakes, a mound of sesame spinach, and a poached egg on top. Carefully pour in Umami Miso Mushroom Broth.
- Sprinkle with furikake and garnish with green onions. Serve optional garnishes on the side in bowls.