Miso Broth Fondue & Two Dips
April 30, 2017
Ingredients:
For the fondue:
- 2 cups Miso Broth
- 32 fl oz Vegetable broth
- 1 Celery stalk
- 1 Scallion stem
- ½ tsp of Poudre Forte
- Lemon Flake Salt
For dipping:
- Shrimp, peeled and deveined (6 per person)
- Shitake mushroom, halved (6 person)
- ½ lb Broccoli
- Udon noodles (2 oz per person. Follow instructions on package to cook until al dente)
For Japonnaise dip:
- 5 heaping tbsp Mayonnaise
- 1 Garlic clove, minced
- ½ tbsp ‘Nduja (if you like spice, up this to 1 tbsp)
- 1 tsp Sesame oil
- 1 tbsp Lemon juice
- For Spicy Mustard dip:
- 3 tbsp Dijon mustard
- 1 tsp Rice vinegar
- 1½ tsp Soy sauce
- 1 tsp Poudre Forte
Instructions:
- Add all fondue ingredients in a pot and bring to boil on stove top. Reduce flame and let liquid simmer for 30 min. Meanwhile, mix all ingredients of Japonnaise dip until smooth and serve in a small bowl. Whisk all ingredients of Spicy Mustard dip until smooth and serve in a small bowl.
- Once ready to serve, bring the miso broth back to a boil again on stove. Turn fondue burner to medium-high, transfer liquid to fondue pot, and place pot over flame. Set out shrimp, broccoli, and mushrooms on a platter around the fondue and dips. Use the fondue forks to poach the shrimp in boiling miso broth, about 1 min. Boil veggies until desired doneness, or up to 3 mins. Once cooked, dip in desired dipping sauce and enjoy!
