Ingredients
1
1/2 tsp oriental sesame oil
1
tbsp minced peeled fresh ginger
1
cup canned low-salt chicken broth
1/4
cup frozen orange juice concentrate, thawed
2
tbsp yellow miso (fermented soybean paste)* or soy sauce
2
tbsp chopped fresh cilantro
*Available at Japanese markets and specialty foods stores and in the Asian foods sections of some supermarkets.
Directions
1.
Heat oil in heavy small saucepan over medium-high heat. Add shallots and ginger and sauté 2 minutes. Add broth, orange juice concentrate and vinegar. Boil until mixture is reduced to 3/4 cup, about 6 minutes. (Can be made 1 day ahead. Cover and chill. Return to boil before continuing.) Stir in miso and cilantro. Simmer 1 minute. Season with salt and pepper.
