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shiitake mushrooms vegetable broth sake pancetta fresh spinach dark sesame oil chile-garlic sauce scallions
Viewed: 29 - Published at: 2 years agoIngredients
- 2 ounces dried shiitake mushrooms
- 4 cups (1 quart) low-sodium vegetable broth
- 1/2 cup dry sake
- 1/2 pound pancetta, small dice
- 8 ounces fresh spinach, coarsely chopped
- 2 tablespoons dark sesame oil
- 2 tablespoons chile-garlic sauce
- 2 scallions, ends trimmed and thinly sliced, for garnish
Method
- Combine mushrooms, 1 cup of the vegetable broth, and sake in a medium bowl and set aside for 30 minutes until mushrooms are reconstituted.
- Heat a large frying pan over medium-high heat and cook pancetta until golden brown and crisp, about 5 to 7 minutes.
- Remove pancetta with a slotted spoon and drain on paper towels.
- Combine remaining 3 cups vegetable broth and 2 cups water in a medium pot over medium heat.
- Once simmering, add mushroom mixture (liquid too), pancetta, and spinach.
- Stir in sesame oil and chile-garlic sauce and adjust seasoning to taste.
- Garnish with scallions and serve.
