Chickpea Miso BrothJan 18, 2021
- 2 Tbsp chickpea miso
- 2 ( 2-3inch) lemongrass root
- 5 lime leaves
- 2-3 dried thai chilis
- 2 inch piece of ginger grated
- 1 cup coconut milk
- 1/2 lb oyster mushrooms cut in half then cut on bias
- 3 Tbsp fresh lime juice
- 2 Tbsp TCA Ocean Sauce
- 3 medium sheets of kombu
- Kelp dust
Bring 2 cups of water to rapid boil
remove 4 oz of water and combine with 2 Tbps spoon of chickpeas miso and mix. Add back to boiling water and still until a smooth mix.
place ginger lemongrass lime leaves chickpeas miso &
pepper to a boil over high heat. Reduce heat bring to simmer and mushrooms if raw or save till platting if pickled.
add kelp allow to simmer 5 more minutes and then add coconut milk keep stirring and mixing with stove off.
Finish with lime juice and ocean sauce.
Salt to taste add fresh cilantro serve immediately
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