Ingredients

• 1 1/2 teaspoons oriental sesame oil
• 1/2 cup minced shallots
• 1 tablespoon minced peeled fresh ginger
• 1 cup canned low-salt chicken broth
• 1/4 cup frozen orange juice concentrate, thawed
• 3 tablespoons rice vinegar
• 2 tablespoons yellow miso (fermented soybean paste)* or soy sauce
• 2 tablespoons chopped fresh cilantro
• *Available at Japanese markets and specialty foods stores and in the Asian foods sections of some supermarkets.

Instructions

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.