Oyster and Shiro Miso Broth

Name: Oyster and Shiro Miso Broth
Cuisine: Australian
Ingredients: chopped chives; 1 teaspoon mirin; kinome leaf (optional); 250 ml Dashi Stock (see Essentials); 1 teaspoon sake; shiso cress, snipped; 2 teaspoons Ginger Juice (see Essentials); 20 ml light soy sauce; 1 angasi (or belon) oyster; 2 teaspoons shiro (white) miso paste

Preparation info

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Ingredients

250 ml Dashi Stock (see Essentials)
2 teaspoons shiro (white) miso paste

Oceania
Europe
France
Australia
Sydney
Fish course
Pescatarian
Mediterranean
Soup

Method

Bring the dashi stock to simmering point then whisk in the miso paste until dissolved. Pass through a fine mesh sieve and season with mirin, sake, soy and ginger juice.

Put the oyster in the bottom of a small serving cup or shot glass and pour the miso broth over the top. Add a leaf of shiso cress and kinome and a sprinkle of chopped chives.