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Prepare the Umami Miso Mushroom Broth

Prepare the Pickled Shiitakes

  • Shiitake mushrooms from Umami Miso Mushroom Broth, stemmed, sliced thick 250.0 ml
  • Umami Miso Mushroom Broth 125.0 ml
  • Brown sugar 45.0 ml
  • Light soy sauce 60.0 ml
  • Cider vinegar 60.0 ml
  • Garlic cloves, crushed 1.0 each
  • Ginger, peeled, cut in 6mm rounds 3.0 each

Prepare the Sesame Spinach

  • Spinach 1.0 kg
  • Tamari, Low Sodium 44.0 ml
  • Rice Vinegar 15.0 ml
  • Sesame oil 60.0 ml
  • Salt 2.0 ml
  • Sesame seeds, toasted 60.0 ml

Prepare the Poached Eggs

  • Eggs 12.0 each
  • White wine vinegar 15.0 ml
  1. Prepare the Umami Miso Mushroom Broth

    • Bring water and shiitake mushrooms to a simmer, and gently simmer on low heat for 10 minutes.
    • Turn off heat, add the Knorr® Professional Intense Flavors Miso Umami, and steep for 30 minutes. Strain, removing the mushrooms and reserving them for the pickled shiitakes along with ½ cup of liquid.
    • Reserve the remaining Umami Miso Mushroom Broth. Season with soy and sugar.
  2. Prepare the Pickled Shiitakes

    • Combine the mushroom soaking liquid, sugar, soy sauce, vinegar, garlic and ginger in a small pot. Add mushrooms and bring to a low simmer. Cook for 30 minutes or until the mushrooms are tender and full of flavor. Let cool.
  3. Prepare the Sesame Spinach

    • Bring a pot of water to a rolling boil.
    • Using a wire skimmer, blanch spinach quickly for 10 seconds. Shock spinach in ice water to stop the cooking, then transfer to a perforated pan. Set aside to completely drain. Gently squeeze with your hands to remove any excess water.
    • Transfer to mixing bowl and toss gently with soy sauce, rice vinegar, sesame oil, salt and sesame seeds.
  4. Prepare the Poached Eggs

    • Carefully break egg into a cup, then gently pour into the boiling water. Immediately remove the pan from the heat and set it aside. After about 4 minutes the egg should be poached.
    • Using a slotted spoon, carefully transfer the poached egg to a bowl of warm water to keep it from cooling down. Once all the eggs are done, dry them on kitchen paper.
  5. How to Serve

    • Place warm Multigrain Mix into bowls, sprinkle with edamame. Place 1 tablespoon of shiitakes, a mound of sesame spinach, and a poached egg on top. Carefully pour in Umami Miso Mushroom Broth.
    • Sprinkle with furikake and garnish with green onions. Serve optional garnishes on the side in bowls.

    Optional Garnishes

    • Shoga
    • Tamari
    • Sesame Oil