Saumon aux Lentilles: my sort of French vacation

I suppose it's a case of absence makes the heart grow fonder. Or perhaps it's the more selfish but very American "If I can't have it, I want it". I any event, I find my thoughts lately wandering overseas and all those places I won't be able to see for a couple of years while C-boy (hopefully...please God) grows more travel able. Of course with me I only have to have a glimmer of France, particularly Paris, in my head and I immediately start wandering in my mind and appetite. Strolling around the Marais, stopping here and there for café au lait and brioche. Making a mid-afternoon fueling stop at L'as du Fallafel for one of their out of this world falafels. Taking in the solemn and celebratory beauty of the L’église Saint-Eustache, my favorite Parisian church. Of course dinner at a cozy bistro is never far away....except for now.

So I have to satisfy some of my needs at home. Lots of French wine, for sure. And if I happen to have a deserving bottle of Bourgogne Blanc calling my name, then what better to pair it with than a classic of French cooking, Saumon aux Lentilles. This is so simple, just a fresh salmon fillet topped with a mustard-herb butter, resting on a bed of French green lentils. In these days of unsatisfied wanderlust, I'll take my vacations where I can find them, even at my dinner table!
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Saumon aux Lentilles
from epicurious/Gourmet Magazine

ingredients:
For mustard herb butter-
5 tablespoons unsalted butter, softened
1 tablespoon chopped chives
1 teaspoon chopped tarragon
2 teaspoons grainy mustard
2 teaspoons fresh lemon juice

For lentils-
1 cup French green lentils
4 cups water
2 medium leeks (white and pale green parts only)
1 tablespoon unsalted butter
1/2 to 1 tablespoon fresh lemon juice

For salmon-
4 (6-ounce) pieces skinless salmon fillet
2 tablespoons unsalted butter

method:
1-Mustard-Herb Butter:
Stir together all ingredients with 1/4 teaspoon each of salt and pepper.

2-Cook lentils:
Bring lentils, water, and 3/4 teaspoon salt to a boil in a heavy medium saucepan, then reduce heat and simmer, uncovered, until lentils are just tender, 20 to 25 minutes. Remove from heat and let stand 5 minutes. Reserve 1/2 cup cooking liquid, then drain lentils. While lentils cook, chop leeks, then wash. Cook leeks in butter in a heavy medium skillet over medium-low heat, stirring occasionally, until softened, 6 to 8 minutes. Add lentils with reserved cooking liquid to leeks along with 3 tablespoons mustard-herb butter and cook, stirring, until lentils are heated through and butter is melted. Add lemon juice and salt and pepper to taste. Remove from heat and keep warm, covered.

3-Sauté salmon while leeks cook:
Pat salmon dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total). Heat butter in a large nonstick skillet over medium-high heat until foam subsides, then sauté salmon, turning once, until golden and just cooked through, 6 to 8 minutes total.

Serve salmon, topped with remaining mustard-herb butter, over lentils.

The Holy Trinity: fast, easy, & delicious!

You've heard that old saying "With great effort comes great reward"? Well, sometimes, especially when it comes to cooking, great effort is just great effort. Who among us hasn't spent a few hours prepping and cooking what should have a stupendous eating experience, only to go "that's it?" Man, I hate that. And I'm know Mr. Great Effort guy wouldn't have been happy with this amazingly satisfying cod dish I made the other night (especially paired with the cucumber salad featured in yesterday's post). His loss.

Cod is one of those unheralded white fishes that I almost never think about. Cod is kind of like the turkey of the sea, because like turkey this mild flavored fish it's just a vehicle for whatever you happen to season and slather it with. I grabbed a little over a pound of wonderfully fresh cod fillet on sale at our local organic market (couldn't beat the sale price of $5.99/lb) and started looking through cookbooks and online for something new. Once again epicurious provided the inspiration in the form of this recipe from Bon Appetit. Got great reviews, loved the ingredient list and ease of prep, so I was in. I made the cuke salad first, and while that was melding in the fridge I did the quick work of whipping this together with a couple of adjustments. When it all came together on the table both w and I were pretty wowed. The hoisin-sambal sauce slathered on top provided this sweet-hot flavor that was countered by the impact of the ginger sauce that gets spooned around the cod. Really interesting, full, complex flavors that rocket around your mouth, and the cooling cucumber salad was the perfect side. Make sure you have some basmati rice on the table, too. This was definitely "company worthy" eating and if you're ever pressed for time but still want to impress, this should be a go-to!
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Cod with Hoisin and Ginger Sauces
adapted from epicurious/Bon Appetit

serves 4

ingredients:
1/4 cup soy sauce
1/4 cup unseasoned rice vinegar
1 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons chopped green onions
1 tablespoon honey
1 large garlic clove, minced
1/4 cup hoisin sauce*
2 1/4 teaspoons hot chili paste (such as sambal oelek)*
1 tablespoon vegetable oil
4 7-ounce cod fillets
Steamed rice

method:
Whisk first 6 ingredients in small bowl. (Can be made 1 day ahead. Cover and chill. Bring ginger sauce to room temperature before serving.)
Preheat oven to 450°F. Stir hoisin and chili paste in another small bowl. Heat oil in heavy large ovenproof skillet over medium-high heat. Add cod, skin side up. Cook 2 minutes, then turn cod over. Spoon hoisin mixture over fillets, dividing equally. Transfer to oven and bake until fish is just opaque in center, about 5 minutes. Place 1 fillet in each of 4 shallow soup bowls. Spoon ginger sauce around fish and serve with steamed rice.

note: it really helps when turning and removing the cod fillets to have a fish spatula, as they're a pretty delicate piece of fish.- bb

Smart food: Pistachio-crusted Halibut with spicy yogurt sauce

It's funny how one's priorities and eating habits change when you're expecting a kid. Suddenly my natural inclination for bacon-cheeseburgers and tater tots has to take a back seat to the idea that when you are in your 3rd trimester of pregnancy the developmental benefits of fish are somehow greater than the benefits, both spiritually and developmentally, of cured pork products (personally I'm waiting more scientific research on this subject). Supposedly those fishy omega-3's lead to greater brain development. Hey, if w eating a piece of fish now leads junior later in life to better analyze and explain the differences and merits of bone-in versus boneless rib eye steaks, then I have to get with that parenting program. Besides, we'll have plenty of time to share bacon in the future!!
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Pistachio-crusted Halibut with spicy yogurt sauce
adapted from epicurious
serves 4

This was delicious and incredibly easy and fast to put together. A great last minute meal. Make sure the skillet is fully heated before putting fish in to help prevent sticking.- bb

ingredients:
for halibut:
4 (1 1/4-inch-thick) pieces skinless halibut fillet (about 6 ounces each)
1 cup whole milk
1/3 cup shelled pistachios, finely chopped
3 tablespoons cornmeal
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil

for spicy yogurt sauce:
1 cup thick Greek yogurt (8 ounces)
1/2 cucumber, peeled, seeded, and finely diced (3/4 cup)
2 tablespoons chopped fresh dill
1 tablespoon finely chopped onion
1 tablespoon fresh lemon juice
1 teaspoon dried chili pepper flakes
1/2 teaspoon salt, or to taste

method:
Put fish in a shallow baking dish, pour milk over it, and chill, covered, turning over once, 30 minutes. Meanwhile, stir together pistachios and cornmeal in a shallow bowl.

Remove fish from milk, letting excess drip off. Transfer to a plate and sprinkle all over with salt and pepper, then dredge lightly in cornmeal-pistachio mixture. Transfer to a clean plate as coated.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning over once, until golden and just cooked through, 6 to 8 minutes total.

While fish cooks, stir together all ingredients for spicy yogurt.

Serve fish with spicy yogurt on the side.

Spanish smoke: Grilled Swordfish with Pimenton

Even I can only eat so much pork, beef, and all the wonderful by products that flow from those two of god's creatures who are thankfully lower on the food chain than us...pancetta, pork belly, rib eyes, the holiest of porcine-bovine combinations, bacon-cheeseburgers...just thinking about them makes me salivate. But as is aid, sometimes a person needs a break, and thanks to the NYT's Mark Bittman I came across this fabulous swordfish preparation that had much approval at our dinner table last night. You can watch Bittman's accompanying video by clicking here.

This particular...and very easy...preparation makes liberal use of pimenton, or Spanish smoked paprika, which is going to fast become my favorite spice. Now I've never been a big fan of swordfish as I usually prefer fish that is slightly less "steak-like" in texture, but man was this good. I think too many places also overcook the fish, which is never a good thing. Following Bittman's directions though gave a perfectly cooked, tender steak. His pimenton marinade (brushed on the fish steaks prior to cooking in right photo) was a perfect foil to the swordfish as well, adding smoky, spicy complexity without overwhelming the flavor of the fish itself. Plus the pimenton aioli, taking the place of a tartar sauce was an awesome accompaniment. Even made with regular Best Foods as he suggested rather than homemade it rocked! I also got double duty by using the leftover as a sandwich spread that totally upped the ante on a roast chicken sando today. Served alongside some roasted fingerlings (that were also so good dipped into the aioli) and some slices of fresh tomatoes out of our garden, it was exactly the right ticket if you want to catch the non-red meat train!
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Grilled Fish with Pimentón Aioli
from Mark Bittman/The New York Times

Time: 20 minutes

ingredients:
2 teaspoons minced garlic
Salt and freshly ground black pepper
3 teaspoons pimentón
2 tablespoons extra virgin olive oil
2 swordfish or other fish steaks, about 1 1/2 pounds
1/2 cup mayonnaise
Lemon juice to taste.

method:
1. Start a grill or preheat broiler. Mix together all but 1/2 teaspoon garlic, some salt and pepper, half the pimentón and olive oil. Brush one side of fish steaks with this mixture (if you are broiling, brush both sides). Put on grill, sauced side down, and brush other side. Grill or broil, turning once, until done, 5 to 10 minutes.

2. Meanwhile, combine mayonnaise with remaining garlic and pimentón; add a little lemon juice and whisk; taste and adjust seasoning. Serve fish with a dollop of aioli.

Yield: 4 servings.

To sea bass or not to sea bass? That is the question!

I'm trying to be eco-friendly guy here, especially when it comes to things I'm stuffing into my piehole. Michael Pollan said to stop sucking down products with corn syrup in 'em, they're gone. No factory raised beef...um, except for my twice-a-year Big Mac...I'm in. Organic, biodynamic, food raised to according to long lost Aztecan moon-phase planting rituals with a sprinkling of human sacrifice? If that's what it takes, fuck yes! But when it comes to fish, there's way too many mixed messages.

Take sea bass, which went into this amazingly delicious recipe below. According to my local New Season's Market fish monger, they don't carry it because of over-fishing, which I've read about. But then I go to Whole Foods here in green-crazy PDX and they have their "sustainably fished" sea bass. Not that Whole Paycheck is the last word in saving the oceans, but I REALLY wanted to make this recipe so I went for it...with a modicum of guilt. If anyone has the real word I'd love to hear it.

In any event, this recipe from epicurious, which I'm sure could be prepared with cod or halibut as well with an adjustment in cooking time, was all kinds of deliciousness. The idea of "en papillote", where the food is sealed in parchment paper (or in this case the easier to use, easier to clean up, and just as effective tin foil) to steam in its own juices and other flavoring agents, is brilliant simplicity. All the flavors...in this case lemon, thyme, tomatoes, capers...get infused into the fish. Quick, easy, and way effective. Plus the sauce spooned on top of this was crazy good, and especially seasonal now that little cherry tomatoes are just showing up at farmer's markets. Plus it gave me yet another way to use lemons off of my beloved Meyer lemon tree, which after steaming under the fish you can eat peel and all. Both w and I loved this dish, and you know something this easy has got to be in the rotation!
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Sea Bass en papillote

From epicurious:"Traditional papillote takes time and requires origami-like folding. Here, we use foil to make a no-mess pouch; the fish becomes infused with the flavors of tomato, capers, garlic, and lemon."

Makes 4 servings.
ingredients:
3 tablespoons extra-virgin olive oil
4 (6-oz) fillets black sea bass or striped bass (1/2 to 1 1/4 inches thick) with skin
3/4 teaspoon salt
1/4 teaspoon black pepper
8 thin lemon slices (less than 3/4 inch thick; from 1 large lemon)
8 sprigs fresh thyme
2 garlic cloves, very thinly sliced
12 cherry or grape tomatoes, halved
1 1/2 tablespoons drained bottled capers

method:
Put oven rack in middle position and preheat oven to 400°F. Line a large baking sheet with foil, then drizzle with 1 tablespoon oil.

Pat fish dry and sprinkle both sides with salt and pepper. Arrange fillets, skin sides down, in 1 layer in center of foil on baking sheet and slide 2 lemon slices under each fillet. Arrange 2 thyme sprigs on top of each fillet.

sea bass just before being sauced






Heat remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until pale golden, about 30 seconds. Add tomatoes and a pinch of salt and sauté, stirring occasionally, until tomatoes are softened, about 1 minute. Stir in capers.

Spoon hot tomato mixture over fish, then cover with another sheet of foil, tenting it slightly over fish, and crimp edges together tightly to seal.

Just sauced, ready to be sealed up into steamy goodness

Bake until fish is just cooked through, 12 to 15 minutes (depending on thickness of fish); check by removing from oven and carefully lifting up a corner of top sheet of foil, pulling up sides of bottom sheet to keep liquid from running out. If fish is not cooked through, reseal foil and continue to bake, checking every 3 minutes.

Transfer fillets with lemon slices to plates using a spatula (be careful not to tear foil underneath) and spoon tomatoes and juices over top. Serve immediately, discarding thyme before eating.

Four star cooking at my house? Hell yes!

Eric Ripert, superstar and four-star chef at NYC's Le Bernardin has nothing on me. Well, except for better equipment, years of experience, and a battalion of prep slaves, plus movie star good looks and that damn French accent. But other than those minor differences, we're pretty much alike. At least as far as this Ripert recipe came out.

I had picked up a beautiful piece of fresh cod fillet at our local Wednesday farmer's market here in PDX, and was as always looking for new inspiration. I checked on epicurious and this Ripert recipe popped up. If anyone knows their way around a piece of fish, it's Ripert. He made his 4 star chops by turning out stellar interpretations of classic French preparations, mostly seafood focused. So with that as my inspiration, how could I not try it?

Final verdict? This was really tasty. The fish was perfectly moist, the sauce was excellent. Complex, silky smooth, not a thick curry, so if you wanted that I suppose you could reduce it down, but I think Ripert's point was to have it more of a broth. And the baby bok choy cooked in the buttered water water was genius, something I'd never heard of. Maybe my plating wasn't up to four-star standards, but this dish nailed it!
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Cod with Coconut, Lime, and Lemongrass Curry Sauce
Makes 4 servings.

ingredients:

The Sauce:
1 tablespoon butter
2 shallots, thinly sliced
3 garlic cloves, thinly sliced
1 lemongrass stalk, thinly sliced
1-inch knob ginger, thinly sliced
3 kaffir lime leaves
1 tablespoon Madras curry
3 cups chicken stock
3/4 cup fresh coconut milk, or canned
4 cilantro sprigs
Fine sea salt to taste
Freshly ground white pepper to taste
1 tablespoon fresh lime juice

The Cod:
2 tablespoons canola oil
4 7-ounce cod fillets, 1 1/2-inches thick
Fine sea salt to taste
Freshly ground white pepper to taste

The Garnish:
1/2 pound butter
Fine sea salt
9 heads baby bok choy, divided in half (quartered if large)
1/4 cup kosher salt

Special equipment:
2 10-inch nonstick ovenproof skillets

method:
Preheat the oven to 400°F.

Two of the wonderful flavoring agents: kaffir lime leaves and sliced lemongrass








To make the broth, melt the butter in a small sauté pan or wok over medium heat.
Add the shallots, garlic, lemongrass, ginger, kaffir lime leaves and curry and sweat until tender and with no color, about 5 to 6 minutes. Add the chicken stock and bring to a boil. Lower the heat simmer for 15 minutes.
Add the coconut milk and cilantro, and simmer for 5 minutes. Season to taste with salt and pepper. Strain through a fine chinois and set aside.

Divide the 2 tablespoons of canola oil between the skillets.
Place over high heat until oil is just smoking. Season the cod on both sides with salt and pepper. Put 2 pieces of cod in each skillet and sauté until golden brown and crusted on the bottom, about 2 1/2 minutes. Turn and sear on the other side for 30 seconds. Put the pans in the oven and roast until a metal skewer can be easily inserted into the fish and, when left in the fish for 5 seconds, feels hot when touched to your lip, about 6 to 7 minutes.

The cod fillets, just out of the oven looking good. Top that Ripert!








In a large pot, heat 4 quarts of water, the butter, and the kosher salt.
Bring to a boil over high heat. Add the bok choy and cook until crisp tender, about 4 minutes. Remove with a slotted spoon and set aside on a sheet pan in the refrigerator to cool quickly so they retain their bright green color.

To serve, reheat the sauce and finish with the lime juice.
In each of 4 bowls, place a piece of cod. Place 3 to 4 pieces of bok choy around the cod. Pour the sauce over the cod and serve immediately.

Add the coconut milk and cilantro, and simmer for 5 minutes. Season to taste with salt and pepper. Strain through a fine chinois and set aside.

Divide the 2 tablespoons of canola oil between the skillets.
Place over high heat until oil is just smoking. Season the cod on both sides with salt and pepper. Put 2 pieces of cod in each skillet and sauté until golden brown and crusted on the bottom, about 2 1/2 minutes. Turn and sear on the other side for 30 seconds. Put the pans in the oven and roast until a metal skewer can be easily inserted into the fish and, when left in the fish for 5 seconds, feels hot when touched to your lip, about 6 to 7 minutes.

In a large pot, heat 4 quarts of water, the butter, and the kosher salt.
Bring to a boil over high heat. Add the bok choy and cook until crisp tender, about 4 minutes. Remove with a slotted spoon and set aside on a sheet pan in the refrigerator to cool quickly so they retain their bright green color.

To serve, reheat the sauce and finish with the lime juice.
In each of 4 bowls, place a piece of cod. Place 3 to 4 pieces of bok choy around the cod. Pour the sauce over the cod and serve immediately.

Out of the archives, onto my plate!

This is another of those recipe finds that make all that shredding and tearing up of food magazines worthwhile. In fact, I tore this one out about two years ago on one of my futile magazine recycling binges, where I swear I'm going to whittle down that pile of saved Gourmet's, Bon App's, Saveur's, etc, tear out the recipes that look good and file them away under the proper heading (dinner/dessert/soup/blah-blah-blah). Unfortunately all I end up with is another over-stuffed file folder with this mish-mash of unorganized recipes from various sources, and within a few months another pile of neglected food magazines.

But every now and then I actually do look through the folder, and find something that reminds me why I go through this exercise in seeming futility. The other night I pulled out this oldie from the September '04 Bon Appetit. w and I always love whole fish when we go out (the fried fish at Malay Satay Hut here in PDX with what is basically a Thai fruit salad on top kills!), but I rarely make it at home. Yet almost every time I do it turns out pretty freaking good and reminds me to quit being such a whole fish slacker, especially when we have ABC Seafood so close to our house. ABC is a wholesale/retail Asian market that supplies a lot of other markets (like Uwajimaya) and the savvier restaurants around town. Their prices are amazing, and it is also the best place around to get whole live Dungeness crab for home cookin'. Anyway, that's the back story. The main point is this was really delicious...spicy, savory, really complex and rich yet not heavy. I subbed whole tilapia for the red snapper (cook about 5-8 minutes longer if you go this route) since ABC was snapper-less and it worked just fine. This is one of those really fun, interesting dishes that I used to dream of making but never thought I would (or could). Now I smugly have it in my repertoire, and can't wait to show it off again!
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Red Snapper Baked in Indian-Spiced Yogurt
From Bon Appetit

ingredients:
2 cups (lightly packed) coarsely chopped fresh cilantro
2 cups (lightly packed) fresh mint-leaves
1/4 cup fresh lime juice
4 jalapeno chiles, seeded, coarsely chopped
3 garlic cloves, minced
2 tablespoons minced peeled fresh ginger
2 cups plain nonfat yogurt
2 cups sour cream
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon sugar
1 teaspoon salt
2 2-pound whole red snappers, scaled, gutted, or one 4-pound side of salmon

method:
1-Using on/off turns, puree cilantro, mint, lime juice, jalapenos, garlic, and ginger in processor. Transfer to large bowl. Stir in yogurt, sour cream, cumin, chili powder, sugar, and salt.

Ready to stir cilantro puree into yogurt mixture








Putting yogurt "schmear" on fish to marinate







2-Cut 3 diagonal slits (in picture at top of post) through skin down to bone on each side of both whole fish (do not cut salmon if using). Pour half of marinade into 15x10x2-inch glass baking dish. Place fish in dish. Pour remaining marinade over fish to cover. Let stand at room temperature 1 hour.

Properly marinated and ready to pop into oven





3-Preheat oven to 450 F. Transfer fish to large rimmed baking sheet (do not scrape off marinade). Sprinkle with salt and pepper. Bake fish until flesh is just opaque in center, about 25 minutes for salmon and 30 minutes for snapper. Using 2 large metal spatulas, carefully transfer fish to large platter and serve.

Miso Satisfied!

Before I get to the reason for this post, the amazing Ginger-Miso Striped Bass I made last night, a quick sharing moment so that you might be saved my pain. Or, in other words, using my stupidity to save yourselves. I was prepping the rub for the incredible Pernil (a slow-cooked pork shoulder) this morning for friends who are coming over later today. I had yet to put in my contacts, and was buzzing around in my glasses, processing up the onion, garlic, chili powder and other flavoring agents, slathered it all over that lovely piece of pork goodness, washed my hands, and made the ill-advised decision to put in my contacts. Popped the first one into my right eye, and....HOLY FUCK!! I almost dropped to my knees as my whole eye lit up like someone had stuck a lit match in it. As tears were streaming down my face and expletives were flying fast and furious, I realized that maybe washing one's hands that had recently been in contact with acid laden spicy bits then applying those same hands to tender body parts wasn't the best idea. I washed up again before doing harm to my left eye while cursing myself for being such an idiot. To save yourself the same self inflicted pain, wash twice...at least, or better yet: latex gloves!

Now that the burning in my eye has stopped and I can see my keyboard again, I can get to the whole point of this missive, which was last night's deliciously satisfying dinner. w and I have been on a kind of meat fest lately at home, or going out way too much, so we were both in the mood for something lighter. While I was at work not working, I came across the perfect antidote to indulgence-itis in the form of this Japanese inspired recipe from epicurious. I called w and she went shopping for the few things we needed at our favorite Asian market here in PDX, ABC Seafood. They cleaned and filleted a fresh striped bass into two perfect portions, she grabbed the rest of the stuff, and we were on! Another way simple to prepare dish that tasted so fresh and clean, yet with a nice complexity from the ginger-infused miso broth. It immediately earned a place in our regular rotation, and I can't wait to share with friends!
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Ginger-Miso Striped Bass in shiitake mushroom broth
from epicurious
makes 2 servings.

ingredients:
2 cups water
4 tablespoons red miso (aka-miso), divided
4 large shiitake mushrooms (about 4 ounces), stemmed, thinly sliced
3 green onions, dark and pale green part thinly sliced, white part minced
4 tablespoons vegetable oil, divided
1 tablespoon minced peeled fresh ginger
2 6-ounce skinless striped bass fillets
1/4 cup panko (Japanese breadcrumbs)
Chopped fresh cilantro

method:
Whisk 2 cups water and 2 tablespoons red miso in medium saucepan. Add shiitake mushrooms and simmer over medium heat until mushrooms are soft, about 5 minutes. Stir in dark and pale green onion tops. Cover to keep warm and set aside.


The striped bass, just after going in the pan with the coated side down.






Meanwhile, mix 2 tablespoons red miso, minced white part of green onion, 2 tablespoons vegetable oil, and minced fresh ginger in small bowl. Sprinkle striped bass fillets with salt and pepper. Spread ginger mixture over 1 side of bass fillets, pressing to adhere. Sprinkle panko over coated side of fillets; press to adhere.

Now flipped over, just getting done, ready to lay on top of the udon and broth.







Heat 2 tablespoons vegetable oil in medium nonstick skillet over medium-high heat. Add fillets to skillet, coated side down, and sauté until brown and crisp, about 3 minutes. Turn fillets over and sauté until cooked through, about 3 minutes. Divide shiitake mushroom broth and shiitake mushrooms between 2 shallow bowls.