Bobby Flay’s Winter Tonic: Chicken Broth with Sake, Ginger, Turmeric, and Mushrooms

 

2 T. avocado oil

2 shallots, thinly sliced

2 garlic cloves, crushed

1 T. freshly grated turmeric

1 T. freshly grated ginger

6 shiitake mushrooms, thinly sliced

¾ C. dry sake

4 C. chicken bone broth

2 T. tamari

1 tsp. toasted sesame oil

2 T. white miso paste

¼ C. thinly sliced scallions

2 T. coarsely chopped cilantro

Chile oil, for garnish

Lime wedge, for garnish

 

Heat avocado oil in a large Dutch oven over medium heat until it shimmers. Add shallots, garlic, turmeric, and ginger. Cook until fragrant and softened, about 2 minutes.

Add the mushrooms and cook for another 2 minutes. Stir in the sake and let the alcohol cook off, about 3 minutes. Pour in the chicken bone broth, stir, and bring to a simmer. Reduce heat to low and stir in tamari, sesame oil, and miso paste. Whisk until combined. Let the broth simmer gently for 15 minutes to meld the flavors. Turn off the heat and stir in scallions and cilantro. Ladle the broth into bowls, garnish with chile oil and a squeeze of lime, and serve immediately.