Ingredients
1/4 lb. shitake mushrooms stems discarded, thinly sliced
1/2 small onion, thinly sliced
1/2 small fennel bulb - halved, cored and thinly sliced
4 medium carrots, thinly sliced on diagonal
4 large radishes, thinly sliced
2 c. lightly packed baby spinach
1/4 cup white miso
1/4 cup chicken stock
3 T. mirin
2 T. unseasoned rice vinegar
3/4 tsp. finely grated peeled ginger
1/4 tsp. finely grated garlic
2 tsp. soy sauce
3 T. Canola oil
Preparation
In a saucepan, cook the miso, chicken stock, mirin, vinegar, ginger and garlic over moderate heat; whisking.until hot, about 3 minutes. Whisk in the soy sauce and move off the heat.
Heat 2 T. oil. Add shitake and onion and cook over moderately high heat, tossing, until browned in spots and just starting to soften, about 4 minutes. Add fennel and carrots and cook, tossing, until crisp tender, about 2 minutes. Add radishes and spinach and cook, tossing, just until the spinach is wilted, about 1 minute.
Season with salt and pepper and add 1 T. of the miso dressing and toss well.
