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Umami Miso Muchroom Broth

Pickled Shiitakes

  • Shiitake mushrooms from Umami Miso, stemmed, sliced 1/4" thick
  • Umami Miso Mushroom Broth
  • Brown sugar 3 Tbsp
  • Soy sauce, light 0.25 cup
  • Cider vinegar 0.25 cup
  • Garlic cloves, crushed 1 each
  • Ginger, peeled, cut in ¼” rounds 3 each

Sesame Spinach

  • Spinach 2 lb
  • Rice vinegar 1 Tbsp
  • Sesame oil 4 Tbsp
  • Salt 0.5 tsp
  • Tamari 3 Tbsp
  • Sesame seeds, toasted 0.25 cup

Poached Eggs

  • Eggs 1 dozen
  • White wine vinegar 1 Tbsp

Finish the Dish

  • Edamame, shelled 0.5 cups
  • Furikake 2 Tbsp
  • Green onions, julienned 0.5 cup
  • Shoga
  • Tamari
  • Sesame oil
  1. 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.
  2. 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.
  3. 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.
  4. 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.
    • 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.

  5. 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.