Spicy Miso-Lemongrass Broth Recipe | James Beard Foundation
When chef Casey Riley prepared this bracing broth at the Beard House, he served it in small sake cups garnished with foie gras lardons.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.
Cooking tools:
- Saucepan
- Stove
- Skillet
- Chef's knife
- Cutting board
- Fine-mesh strainer
- Ladle
- Grater
- Citrus press
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Sake cup
- Serving platter
- Mixing bowl
- Paper towel
Ingredients
- 2 tablespoons peanut oil
- 8 lemongrass stalks, cut into 2-inch pieces
- 1/2 large Spanish onion, quartered
- 6 cloves garlic, crushed
- 1 tablespoon dried, hot red chile flakes
- 2-inch knob ginger, peeled and grated
- 2 cups white wine
- 1/2 cup rice wine vinegar
- 1/4 cup tamari, or to taste
- 2 1/2 cups chicken broth
- Juice of 1 lemon
- Juice of 1 orange
- 8 to 10 ounces foie gras, cubed
- Coarse sea salt and cracked white pepper, to taste
- 2 tablespoons white miso paste
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