Miso Dressed Vegetables

• 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

1. 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.
2. 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.
3. Season with salt and pepper and add 1 T. of the miso dressing and toss well.

shitake mushrooms, onion, carrots, radishes, baby spinach, white miso, chicken stock, mirin, rice vinegar, ginger, garlic, soy sauce, canola oil

Taken from www.epicurious.com/recipes/member/views/miso-dressed-vegetables-52622261 (may not work)