Name: Bobby Flay’s Winter Tonic: Chicken Broth with Sake, Ginger, Turmeric, and Mushrooms
Yield: 2
Ingredients: 2 tablespoons avocado oil; 2 shallots, thinly sliced; 2 garlic cloves, crushed; 1 tablespoon freshly grated turmeric; 1 tablespoon freshly grated ginger; 6 shiitake mushrooms, thinly sliced; ¾ cup dry sake; 4 cups chicken bone broth; 2 tablespoons tamari; 1 teaspoon toasted sesame oil; 2 tablespoons white miso paste; ¼ cup thinly sliced scallions; 2 tablespoons coarsely chopped cilantro; Chile oil, for garnish; Lime wedge, for garnish

Ingredients

Scale

2 tablespoons avocado oil
2 shallots, thinly sliced
2 garlic cloves, crushed
1 tablespoon freshly grated turmeric
1 tablespoon freshly grated ginger
6 shiitake mushrooms, thinly sliced
¾ cup dry sake
4 cups chicken bone broth
2 tablespoons tamari
1 teaspoon toasted sesame oil
2 tablespoons white miso paste
¼ cup thinly sliced scallions
2 tablespoons coarsely chopped cilantro
Chile oil, for garnish
Lime wedge, for garnish

Instructions

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.