HEARTY SHIITAKE MUSHROOM AND MISO SOUP
Provided by Tyler Florence
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.
TEMPEH AND GREEN BEANS WITH SHIITAKE-MISO GRAVY
Make and share this Tempeh and Green Beans With Shiitake-Miso Gravy recipe from Food.com.
Provided by Serah B.
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine broth, mushrooms, ginger to taste, and oil in a small saucepan. Bring to rapid simmer, then cover and simmer gently for 5 to 7 minutes.
- In a small container, combine cornstarch with just enough water to dissolve. Whisk it into the saucepan and cook just until the gravy thickens. Remove from heat.
- Combine miso with 1/4 cup warm water in a small bowl and whisk until smooth. Stir into the gravy.
- Season with pepper to taste, cover and set aside.
- Cut the tempeh into 1/4-inch-thick slices crosswise, then cut these in half lengthwise to get narrow strips.
- Heat the oil and soy sauce slowly in a skillet, then add tempeh strips and gently stir to coat. Saute ever medium heat 2 to 3 minutes, stirring frequently.
- Gently stir in green beans and bell pepper and turn heat to medium-high. Continue to saute, stirring frequently for 5 minutes longer.
- Stir in the gravy, top with almonds if desired, and serve at once.
Nutrition Facts : Calories 188.2, Fat 9.9, SaturatedFat 1.7, Sodium 547.1, Carbohydrate 18.4, Fiber 3.2, Sugar 3.7, Protein 9.9
TEMPEH AND GREEN BEANS WITH SHIITAKE-MISO GRAVY
Steps:
- Prepare the gravy, cover, and set aside.
- Cut the tempeh into 1/4-inch-thick slices crosswise, then cut these in half lengthwise to get narrow strips.
- Heat the oil and soy sauce slowly in a skillet, then add the tempeh strips and stir gently to coat. Sauté over medium heat for 2 to 3 minutes, stirring frequently.
- Gently stir in the green beans and bell pepper and turn the heat to medium-high. Continue to sauté, stirring frequently, for 5 minutes longer.
- Stir in the gravy, top with almonds if desired, and serve at once.
- Menu Suggestions
- To make this dish, you have two recipes to follow (the dish itself and the gravy), so give yourself a break and complete the meal with no further recipes. Serve this over brown rice, quinoa, couscous, or noodles; add a platter of sliced oranges, tomatoes, and pineapple chunks.
- nutrition information
- Calories: 218
- Total Fat: 10g
- Protein: 14g
- Carbohydrates: 18g
- Fiber: 2g
- Sodium: 555mg
SHIITAKE MUSHROOM GRAVY
Made with healthy shiitake mushrooms, this gravy tastes just like turkey gravy only less greasy. Adapted from Delicious Living magazine.
Provided by Sharon123
Categories Sauces
Time 45m
Yield 4 cups, approximately
Number Of Ingredients 9
Steps:
- Heat oil in a 2-quart saucepan.
- Add flour and stir with a wooden spoon until the mixture becomes the consistency of wet sand.
- Add mushrooms and cook 5 minutes more.
- Pour in stock and soy sauce.
- Bring to a slow boil and cook 20 to 30 minutes until thickened.
- Adjust seasoning with apple cider vinegar, sea salt and black pepper.
SHIITAKE-MISO GRAVY
A quick version of vegan gravy using dried shiitake mushrooms, adapted from veganproject.com. The shiitake flavour is strong in this, even if you choose to strain them out as I do. If you're starting with fresh mushrooms then the first two steps will be quite different and you could saute them with the garlic instead. Goes nicely with mashed potatoes and lentil loaf.
Provided by magpie diner
Categories Sauces
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Warm up the broth and then add in the dried shiitake mushrooms. Leave to sit and the mushrooms reconstitute. (For me this takes about 10-15 mins). Once ready, take them out and chop or slice them, saving the broth.
- In a saucepan warm up the oil and lightly saute the garlic for about a minute being careful not to burn it. Whisk in the flour to make a roux, let that cook for about a minute and then slowly whisk in the broth.
- Allow the gravy to come to a boil and then reduce heat to a low simmer.
- Stir in the miso paste until smooth and then add in the mushrooms, nutmeg and cayenne if using. Adjust seasoning to taste with S&P. By now the gravy should be thickened.
- If you enjoy the texture of the mushrooms then you can go ahead and serve as is. I like the flavour but not the texture, so I strain them out. All depending on how long you leave the gravy you may need to add a few extra tbsp of broth to thin it out a bit.
Nutrition Facts : Calories 155.9, Fat 7.8, SaturatedFat 0.8, Sodium 317.9, Carbohydrate 19.1, Fiber 2.7, Sugar 2.2, Protein 4.6
More about "shiitake miso gravy recipes"
SHIITAKE-MISO GRAVY - THE SWEET POTATO
From thesweetpotato.ca
Estimated Reading Time 1 min
- First, prepare the roux by heating the olive oil in a small pot over medium heat. Sprinkle the flour over the olive oil and, whisking constantly, cook for 4-5 minutes until the mixture is golden in color and smells a bit “nutty”. Remove the pot from the heat and set the roux aside until needed.
- Chop the shallots and mushrooms. Heat the olive oil in a pot over medium heat. Add the shallots and sauté for 2 minutes. Add the mushrooms and continue to sauté, stirring regularly, for an additional 3 minutes.
- Raise the heat to high and add the stock, mushroom soy sauce and white pepper. Bring the mixture to a boil and immediately turn the heat down to low. Add the roux that you prepared earlier and whisk it in completely. You don’t want any “roux lumps”.
- Simmer the gravy, whisking regularly, for approximately 7-10 minutes or until it has thickened slightly. Remove the pot from the heat and whisk in the miso until it has completely dissolved.
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