Steak and Mushrooms in Ginger-Miso Broth
Slowly simmering onions, ginger, garlic and miso paste in water creates a savory broth that is the basis for this comforting soup, and adding the stems from the mushrooms that go into the soup contributes even more flavor. Togarashi, a Japanese condiment that typically includes red pepper flakes, sesame seeds, seaweed flakes and other seasonings, can be found at most well-stocked grocery stores and Asian markets. Pass the bottle at the table so diners can add it to their soup to taste.
Ingredients:
- 1 1/2 lb. (750 g) flank or skirt steak
- 3 Tbs. avocado oil
- 1 small yellow onion, peeled and halved
- 2-inch (5-cm) piece of fresh ginger, thinly sliced
- 4 large garlic cloves, smashed whole
- 3 green onions, trimmed, white and light green portion left whole, green portion julienned
- 6 oz. (185 g) shiitake mushrooms, stems trimmed and saved
- 1 cup (8 fl. oz./250 ml) sake
- 1/2 cup (4 fl. oz./125 ml) plus 1 Tbs. mirin
- 16 cups (128 fl. oz./4 l) water
- 1 piece dried kombu
- 2 tsp. dashi granules
- 6 oz. (185 g) clamshell or oyster mushrooms, stemmed and trimmed
- Kosher salt
- 3 Tbs. sesame oil
- 3 Tbs. tamari, plus more to taste
- 1/2 cup (4 oz./125 g) white miso paste
- 1 1/2 lb. (750 g) thin dried rice noodles
- 6 baby bok choy, ends trimmed, halved lengthwise
- Handful of spinach (optional)
- Togarashi for serving
Directions:
Remove the flank steak from the refrigerator and let it rest at room temperature for about 1 hour.
In a 7-quart (7-l) Dutch oven or a large, heavy saucepan over medium-high heat, warm 1 Tbs. of the avocado oil. Place the onion halves, flat side down, in the pan and sear until golden brown, about 3 minutes. Add the ginger, garlic, white parts of the green onions, and shiitake stems and cook, stirring, until fragrant, about 1 minute. Add the sake and the 1/2 cup (4 fl. oz./125 ml) of the mirin and bring to a boil for two minutes, then add the water, kombu and dashi granules and bring to a boil. Reduce the heat to low and gently simmer for 30 minutes.
Meanwhile, add the mushroom caps to a large bowl and season with 1 tsp. salt, the remaining 1 Tbs. mirin and the sesame oil. Toss to combine and set aside until the broth is done.
Strain the broth and discard the solids. Return the strained broth to the Dutch oven along with the tamari. Over low heat, gently simmer the broth for 15 minutes, then add the marinated mushrooms and simmer for a few more minutes. In a medium, heat-proof bowl add the miso. Ladle 2 cups (16 fl. oz./500 ml) of hot broth into the bowl with the miso and stir until combined. Add the miso mixture to the Dutch oven and simmer for 5 minutes. Season to taste with more tamari, if desired. Cover and keep warm until ready to serve.
Meanwhile, cook the rice noodles according to the package instructions. Divide evenly among individual bowls.
In a large sauté pan over medium-high heat, warm 1 Tbs. of the avocado oil. Lightly season the flank steak with salt and sear, turning once, until browned on both sides and medium-rare in the center, about 3 minutes per side. Transfer to a cutting board and tent with aluminum foil. Set aside.
In the same sauté pan over medium-high heat, warm the remaining 1 Tbs. of avocado oil. Add the bok choy and a pinch of salt and sauté until tender, about 4 minutes. Divide the vegetables among the bowls with the rice noodles.
Thinly slice the steak against the grain and divide among the bowls.
Pour about 2 cups (16 fl. oz./500 ml) of the warm mushroom-miso broth into each bowl. Garnish each bowl with the julienned scallions, spinach (if using) and togarashi. Serve immediately. Serves 6 to 8.
Williams Sonoma Test Kitchen
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