Small Sardines on Purple Broth
A striking-looking broth that brings a burst of color and flavor to the table and plays beautifully with small sardines. You can do a summer version with purple asparagus (pictured) and a winter version with purple carrots, which renders an earthier taste and deeper purple color. — By Christane Büssgen
1. Lightly Roast Veggies
Preheat oven to 300ºF Crush dry kombu and mix with onions, Purple carrot, and garlic. Add oil and toss to coat. Bake for 60 min, turning halfway through. Vegetables will be shriveled but not mushy, and the mix will be fragrant.
2. Boil the veggies
Add veggies into 3 quarts of cold water with the clam juice. Bring them to a boil, reduce heat and simmer, uncovered. stir occasionally, until liquid is reduced by about half, 60–75 min. Let cool, then strain through a fine-mesh sieve; discard/compost the solids.
When ready to serve, simmer to reheat and add miso vinegar salt, and pepper to taste. Place sardines in a shallow bowl, pour broth to cover the bottom, salt and pepper and garnish with flowers. You will end with a beautiful dish with a tart umami flavor.