Difference between revisions of "Makoto Kino/Mako's Kitchen"
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* 8 cups water | * 8 cups water | ||
* 1 tablespoon olive oil | * 1 tablespoon olive oil | ||
| − | * 5 lemongrass stalks, tender insides chopped OR about 10 teaspoons lemongrass paste | + | * 5 lemongrass stalks, tender insides chopped OR about 10 teaspoons storebought lemongrass paste |
* 1 teaspoon coriander seeds | * 1 teaspoon coriander seeds | ||
* 5 medium shallots, peeled and sliced | * 5 medium shallots, peeled and sliced | ||
Revision as of 14:56, 17 January 2016
Recipes from the kitchen of Makoto Kino! Player tested, Mako approved.
Lemongrass Miso Broth
Ingredients:
- 8 cups water
- 1 tablespoon olive oil
- 5 lemongrass stalks, tender insides chopped OR about 10 teaspoons storebought lemongrass paste
- 1 teaspoon coriander seeds
- 5 medium shallots, peeled and sliced
- 5 medium garlic cloves, peeled and smashed
- 3 slices fresh ginger
- 2 yellow tomatoes, cut into chunks
- 2-4 tablespoons miso paste, or to taste
Instructions:
- Bring the water to a boil in a large pot. While the water is heating, prep the rest of the ingredients; add the olive oil, lemongrass, coriander, shallots, garlic, ginger, and tomatoes as they're ready.
- Simmer for twenty minutes or so, or until the broth is to your liking. The longer you leave it to simmer, the stronger it will be.
- Strain the broth into a large bowl, pressing on the solids to collect as much liquid as possible.
- Add a splash of the broth to the miso and stir until the miso thins. Add the miso mixture to the broth and stir well.
Serving suggestions: over tofu cubes, over udon noodles with a poached egg, as broth for dumplings, or whatever your preference.
