Simple Miso Broth Recipes

Steps:

• Combine the stock and kombu in a 2-quart saucepan or small soup pot. Bring to a simmer.
• 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
• Embellish miso broth with any of the following:
• Diced tofu
• Cooked Asian noodles
• Finely chopped scallions
• Grated fresh daikon radish or white turnip
• Crisp cucumber, seeded and grated
• Nutrition Information
• Per cup:
• Calories: 42
• Total fat: 2g
• Protein: 1g
• Fiber: 1g
• Carbohydrate: 4g
• Cholesterol: 0mg
• Sodium: 9mg

Steps:

• Put chicken thighs in a large pot, seasoning well with salt and pepper on both sides. Add smashed garlic cloves, ginger slices, onion, 6 cups water (or chicken broth, if you prefer) and mirin, and bring to a boil. Reduce heat to a simmer and cook, covered, for 30 minutes, until tender. Remove chicken to a baking dish. Strain broth into a bowl. Place back into the pot, and keep warm. Heat oven to 375 degrees.
• In a small bowl, combine miso, gochugaru, grated garlic, grated ginger, vinegar and sugar. Add a little hot broth to thin, then smear mixture over chicken and coat well.
• Bake chicken until browned and glazed, about 20 minutes.
• While chicken is cooking, bring broth to a simmer, taste and adjust seasoning. Add leeks and cook until just done - soft, but still green, about 5 minutes.
• To serve, slice chicken into 1/4-inch pieces and divide among large soup bowls, then ladle broth on top. Spoon any remaining miso mixture from pan over chicken. Garnish with scallions.