Miso Broth

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This can be used interchangeably with other stocks-

 

 

* Exported from MasterCook *

 

Miso Broth

 

Recipe By :Marilyn Glenville

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small onion -- chopped

or

2 to 3 shallots -- chopped

1 garlic clove -- chopped

handful of parsley stalks (without the

leaves)

1 tablespoon miso

 

This miso broth is a wonderful store of phytoestrogens, not only from the miso

(soy bean paste) but from the parsley and garlic too. Miso itself is so

versatile that you can use it with many casseroles and soups; all you have to do

is mix a tablespoon of miso into a small bowl with either hot water or liquid

from the dish you are cooking and then add it back into the dish. Once you have

added miso to a dish, don't allow it to boil, or its beneficial enzymes are

destroyed.

 

Put the onion, garlic, and parsley in a pan with 1 3/4 pints of water and bring

to a boil, then lower the heat, cover and simmer for about 30 minutes to an

hour. After this time, pour a little broth into a small bowl, and stir in the

miso to make a paste. Then add to the pan of broth, stirring well to mix in.

 

Variations: if you use the broth for an Asian dish, add a few slices of root

ginger with the onion and garlic. Miso broth is also tasty with added seaweed

kombu, which brings extra nutrients.

 

Source:

" Natural Alternatives to HRT Cookbook "

Copyright:

" 2000 "

Yield:

" 1 1/2 pints "

 

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Per Serving (excluding unknown items): 96 Calories; 1g Fat (11.0% calories from

fat); 4g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 633mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0