Asian Broths

Sonoma Modern American
Dashi Broth, Gold Miso, Black Miso
Soy Ginger Tea, Soy BBQ

Gold or Black Miso Broth
4 ½ oz miso paste
½ oz ginger
½ carrot
2 ½ oz konbu
1 /4 oz galangal root
1 qt water
Bring to a boil. Remove from heat and let steep for 1 hour. Strain and reserve. Heat broth with some chopped bok choy, edemame, shiitake mushrooms, bean sprouts etc... Use as a soup or as a poaching liquid for fish.

1 qt water
½ oz konbu
1 cup bonito flake
1 cup mirin
½ cup soy
Bring all ingredients except soy to a boil. Remove from heat and add soy. Let steep 1 hour. Serve warm over thinly sliced salmon or tuna.

1 bu scallions 2 T dry sake
2 tsp garlic 1 T lemon juice
1 T chopped ginger 3 T plum sauce
1 T fermented chili paste ½ T corn starch
½ cup soy ½ T water
2 T sweet sake
Heat all ingredients except corn starch and water. Mix starch with water and make a slurry. Bring bbq to a boil and simmer 15. minutes. Stir in slurry and cook 10 minutes to thicken. Cool in ice bath. Marinate steaks, chicken or other meats. Toss on cooked chicken wings.

Soy Ginger Tea
1 qt water
½ cup soy sauce
2 oz ginger sliced
¼ cup lime juice
1 kafir lime leaf
2 stalks lemongrass
1 T Sichuan peppercorns
1 T tamarind paste
2 T plum sauce
1 oz jasmine tea
Bring all ingredients except tea to a boil. Remove from heat. Add tea and steep for 1 hour. Strain and reserve. Serve with raw or seared seafood or meats.