Miso Broths
- Makes1 quart
- Cook Time10 minutes
These broths can be cooled and stored in the refrigerator for up to five days. Miso settles upon standing, so stir the broths to recombine before using.
For White Miso Broth: Follow the instructions for red miso broth, replacing the tomato paste with 1 ounce fresh ginger (peeled, smashed) and 1 shallot (chopped); cook the garlic, ginger and shallot until browned, about 2 minutes. Add 4 cups water, then whisk in 1/2 cup white miso and continue with the recipe.
In a large saucepan over medium, combine the garlic and tomato paste. Cook, stirring occasionally, until the tomato paste has browned, 2 to 3 minutes.
Add 4 cups water, then whisk in the miso. Bring to a gentle simmer, then reduce to medium-low and cook, stirring occasionally, for 5 minutes.
Strain through a fine mesh strainer set over a medium bowl.
