Hey, have you eaten miso lately? Here’s the thing with me. Sometimes I buy an ingredient (like – example – Miso) for a specific recipe, and then it sits in my fridge long forgotten. That’s basically what happened with my miso. It was in the bottom drawer of my fridge, long after [whatever] recipe I bought it for was forgotten.
Nathan wanted an Asian – ish stir-fry the other day, and I wanted broth-y soup, so we combined the two into a soup-with-stir-fry-on-top. When I was making the broth, I kept tasting it and it just needed something.
Two big tablespoons of miso, and the broth was a perfect combination of spicy, salty, and a subtle hint of sweet. The next morning after we ate it I kept thinking about the miso, and the amazing flavor it had added. I began to wonder why I didn’t use miso more, and I started googling to learn more about it. Uhm. It turns out miso is incredibly healthy for you. You can read more about that here.
I can see myself eating a lot more miso. Like. Today. The nice thing about this broth is that it’s a basic start. From here we added cellophane noodles and a huge serving of stir-fry. But, you could poor it over rice, or keep it simple by just adding green onions and kale for a broth-filled soup. (some cubed tofu would go excellent in it too, but we’re not super big tofu fans around here). The possibilities are endless. Even the stir-fry is up for customization. We stuck with some vegetables that were easy access in the store, but – really – you can stir-fry up anything.
- Miso Broth:
- 4 cups vegetable broth
- ¼ cup gluten-free soy sauce
- 2 tablespoons mellow (white) miso
- 2 tablespoons chili sauce
- 1 tablespoon coconut sugar
- 1 teaspoon rice vinegar
- ¼ teaspoon powdered ginger
- Vegetables for stir fry – you can use any, we used: mushrooms, onion, garlic, peppers, broccoli, snow peas, cabbage and carrots (chop all veggies to similar sizes) plus a small bit of oil for stir frying
- Cellophane noodles or rice to serve over
- Stir all of the miso broth ingredients together, heating until just before boiling (don’t let it boil). Stir well while heating
- While it’s heating, lightly sauté the vegetables to your desired tenderness in a frying pan or wok with a bit of oil
- Prepare the cellophane noodles or rice
- Serve by placing noodles or rice in bowl, filling with broth until just covered, and top with vegetables
Note – in order to help support the costs of blogging, my site occasionally contains affiliate links. When this happens – everything costs the same for you, but I get a little income as well. Thanks!