Miso is a nutritious, high-protein product fermented from soybeans and salt (or a combination of soybeans, grains, and salt). Available at all natural food stores and Asian groceries (as is the sea vegetable kombu), pungent-tasting miso is most commonly used to make simple broths. Here is a basic recipe, which really should be considered a soup in itself rather than as a stock for making other soups. Note that once the miso is stirred into water, it should not be boiled. Otherwise, its beneficial enzymes will be destroyed.
Recipe information
Yield
makes about 6 cups
Ingredients
Preparation
Step 1
Combine the stock and kombu in a 2-quart saucepan or small soup pot. Bring to a simmer.
Step 2
Dissolve the desired amount of miso in just enough warm water to make it pourable. Stir into the broth and remove from the heat. Let stand for 30 minutes or serve at once, removing and discarding the kombu just before serving.
Variations
Step 3
Embellish miso broth with any of the following:
Step 4
Diced tofu
Step 5
Cooked Asian noodles
Step 6
Finely chopped scallions
Step 7
Grated fresh daikon radish or white turnip
Step 8
Crisp cucumber, seeded and grated
Nutrition Information
Step 9
Per cup:
Step 10
Calories: 42
Step 11
Total fat: 2g
Step 12
Protein: 1g
Step 13
Fiber: 1g
Step 14
Carbohydrate: 4g
Step 15
Cholesterol: 0mg
Step 16
Sodium: 9mg
