Tuesday, June 26, 2018

Miso Broth

A simple, yet nutritious broth. It'll take you just a couple of minutes to make this and it punches up the flavor of everything it is added to. This miso broth is one of Julie Morris' from Superfood Soups, a fantastic cookbook. She recommends using yellow miso, but I used the lighter white miso and it turned out great. Use this as a base for any soup!

Miso Broth
Makes 8 cups


  • 4 Tbsp yellow miso paste
  • 1 tsp kelp granules
  • 2 quarts (8 cups) water
Blend all the ingredients together in a blender until the miso is fully dissolved. Use in soups as directed, or warm over low heat to enjoy as a sipping broth.

The broth may be stored in the refrigerator for up to 1 week, or kept in the freezer for several months.

No comments:

Post a Comment