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.

　　

Ingredients

makes about 6 cups

　　1 recipe Basic Vegetable Stock (page 11), or one 32-ounce carton low-sodium vegetable broth plus 2 cups water

　　2 strips kombu (sea vegetable), each about 3 by 5 inches

　　2 to 4 tablespoons miso, any variety, to taste

　　

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

　　Vegan Soups and Hearty Stews for All Seasons