Double Mushroom Miso Soup with Sesame Broccoli

              Sesame Broccoli


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Serves 4


2 large stalks of fresh broccoli, including the stems.  Never throw the stems away.  If the broccoli was fresh and worth buying the stems are just as good as the flowers.

¼ cup chicken broth

1 or 2 slices of fresh ginger root, cut into very thin slivers

1 teaspoon soy sauce

1 teaspoon sesame oil, or to taste
A pinch of dried chili flakes, or to taste

Fresh coarse ground black pepper to taste

Sesame seeds

Cut the flower heads off the broccoli and cut into small bite size chunks.  Remove the bottom end from the stems.  Peel the stems with a vegetable peeler and cut into 2-inch long chunks.  Then cut the chunks into ¼-inch julienne.   Bring a pot of water to the boil and drop in the broccoli.  When the water returns to the boil, cook the broccoli for one minute only.  Remove from the water immediately and put into cold running water.  Leave in the water until completely cooled.   Remove from the water and drain.

Put the chicken broth into a wok or large skillet and add the ginger root.  Bring to a boil, then add the drained broccoli.  Quickly and the soy sauce, sesame oil and dried chili flakes.  Cook only until the broccoli is hot through.  Add salt and pepper to taste and remove to a serving dish.  Sprinkle the top with Sesame seeds.  Served with Japanese Miso and Mushroom soup this makes an excellent spring time meal.




        Copyright © 2008 - Geraldine Duncann