Posts Tagged mugi miso
Some of you know that my go-to food style is Asian influenced. I love Asian-style cuisine because it’s quick, easy, fresh and pretty healthy. My love of Asian cooking started when I used to get to pick out a restaurant for my birthday dinner – you can read the blog post about that here. And Miso soup is my absolute favorite cold weather comfort food. So I stopped by our local grocery and saw a Miso I wasn’t familiar with (most stores carry Red, Yellow and/or White Miso). The Miso was called Mugi and it is made with aged, fermented barley in addition to soybeans. Well you know Mrs. Vino loves her a new food toy – so I had to take it home and check it out.
So I made my basic Miso Soup recipe to check it out. Mugi is much milder and less salty than Red/White/Yellow Miso. It’s got a really interesting barley-y, malty aroma and slightly sweet flavor. It’s really delicious and I recommend it for a basic miso soup. But it reminded me very much of Guiness Stout (which I love with Salmon) and got the wheels turning for a new recipe.
So here it is: Glazed Salmon in Miso-Stout broth. Mr. Vino loves it. I love it. AND, it’s a great way to use up any Stout beer left over from St. Patrick’s Day!!
Glazed Salmon in Miso-Stout Broth
Serve with Morovino Petite Sirah
4 C. chicken broth
1 Shitake mushroom, remove stem, slice cap thinly on diagonal
1” of ginger, sliced into 4 or 5 coins
3 cloves of garlic, whole, but peeled
pinch of red pepper flake (to taste)
¼ c. rice wine vinegar
¾ c. dark beer, like Stout
6 ounces of soba noodles
2T Mugi Miso (aged, fermented barley and soy beans)
1 Carrot, peeled and sliced thinly on the diagonal
1 rib of celery, sliced thinly on the diagonal
¼ c. shelled edamame
¼ c. Garlic Hoisin Sauce
1 2-lb Salmon or Steelhead filet, skin removed
2 scallions, sliced thinly on the diagonal
In a large saucepan over medium low heat, add the chicken broth, shitake mushroom stem, ginger, garlic, red pepper flake, rice wine vinegar and stout. Let simmer for 30 minutes. Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper and place the salmon. Spread the garlic hoisin sauce atop the salmon. Fill a second pot with water and bring to a boil.
Using a slotted spoon, take all the funky, chunky bits out of the broth (garlic, ginger, mushroom). Reduce heat to low. Add in the miso, carrot, mushroom, celery and edamame and let simmer for an additional 10 minutes. While the broth is simmering, add the soba noodles to the boiling water and cook according to package instructions. AND put the salmon in the oven to roast.
When soba is ready, drain well and put a little nest of noodles in the bottom of a pretty bowl. Ladle the broth over the noodles. Cut the salmon into 4 pieces and place a piece atop each nest of noodles. Garnish with sliced scallions. Serve with a green salad or quick-pickled cucumbers.
If you eliminate the Stout and use Yellow or White Miso, this is my standard Miso Soup recipe. You can add tofu and/or whatever fresh veggies you have in the fridge and it’s really delicious.
OH YEAH, if you still have Stout beer left over, use it to make your own whole grain mustard – see the recipe/blog post for it here.