Miso Dressed Vegetables

14 ingredients
1 steps

Ingredients

  • 1/4 lb. shitake mushrooms stems discarded, thinly sliced
  • 1/2 small onion, thinly sliced
  • 1/2 small fennel bulb - halved, cored and thinly sliced
  • 4 medium carrots, thinly sliced on diagonal
  • 4 large radishes, thinly sliced
  • 2 c. lightly packed baby spinach
  • 1/4 cup white miso
  • 1/4 cup chicken stock
  • 3 T. mirin
  • 2 T. unseasoned rice vinegar
  • 3/4 tsp. finely grated peeled ginger
  • 1/4 tsp. finely grated garlic
  • 2 tsp. soy sauce
  • 3 T. Canola oil

Directions

  1. 1
    {"0":"In a saucepan, cook the miso, chicken stock, mirin, vinegar, ginger and garlic over moderate heat; whisking.until hot, about 3 minutes. Whisk in the soy sauce and move off the heat.","2":"Heat 2 T. oil. Add shitake and onion and cook over moderately high heat, tossing, until browned in spots and just starting to soften, about 4 minutes. Add fennel and carrots and cook, tossing, until crisp tender, about 2 minutes. Add radishes and spinach and cook, tossing, just until the spinach is wilted, about 1 minute.","4":"Season with salt and pepper and add 1 T. of the miso dressing and toss well."}

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