One Pot Miso Orzo

1. Prep

Measure out and prepare all ingredients per the list above. Rinse the spinach and pat dry. Clean the shiitake mushrooms by gently wiping them with a damp cloth and slice them. Thinly slice the scallion greens.

2. Sweat Aromatics

In a medium-sized pot over medium heat, melt the butter until it's foamy. Add the white miso and stir constantly for about 1 minute to let the miso fragrance bloom. Be careful not to let it burn.

3. Deglaze

Pour in the sake and mirin, stirring to combine with the miso. Allow the mixture to simmer and reduce by 80%, which will take approximately 3 minutes. Reducing the sake concentrates the flavor and cooks off the alcohol.

4. Add Cooking Liquid

Gently pour in the chicken stock and sugar, stirring well to dissolve the miso and sugar completely. Bring this to a simmer.

5. Cook Orzo

Sprinkle in the orzo, stirring to ensure it doesn't stick together. Bring back to a simmer. Allow the orzo to cook for approximately 8-10 minutes. Stir occasionally to prevent sticking and check that the orzo is becoming tender. When the orzo is just al dente and the liquid has thickened to a creamy consistency, it's time to move on to the next step.

6. Finishing Ingredients

Add the shiitake mushrooms and baby spinach to the pot. Stir for 2 minutes until the spinach is wilted and the mushrooms are tender. Lastly, sprinkle in the scallion greens, stirring them through. Remove the pot from the heat. The residual heat will perfectly wilt the scallions without losing their vibrant color and fresh flavor. Taste and adjust for seasoning, adding a pinch of salt if necessary, but remember that miso is inherently salty.