Sunday, March 1, 2009

Brothy Asian Greens: 73 Feb 09

Very delicious soup/salad! This makes a great side dish or appetizer.

2 1/2 cups of chicken broth
1/4 cup dry sherry
1/4 cup soy sauce, or 3 Tbls of white miso
2 Tbls sugar or mirin
2 Tbls minced fresh gingerroot
2 oz. dry whole-wheat spaghetti
4 oz. shiitake mushrooms, stemmed and sliced
4 cups sliced assorted Asian greens
1/4 cup sliced scallions

Bring large pot of salted water to boil for spaghetti. Combine broth, sherry, soy sauce, sugar, and gingerroot in a saucepan. Simmer, covered over medium heat for 5 minutes. Boil speg. in water according to package instructions until dente: do not overcook. Drain and set aside. Add mushrooms to broth mixture; simmer until tender, about 5 minutes. Stir in greens and spaghetti. Divide spaghetti, broth, and greens between 4 serving bowls. Garnish with scallions.

No comments: