Recipes

If you don't want to use chicken or meat stock, miso broth works well in many sauces and soups. White miso has less sodium, so I prefer it to dark or brown miso. I mix this up the day before so that the solids separate out; you only want to use the consommé-like clear liquid on top.

2 cups (17.5 ounces) white miso
10 cups water

Line a fine-mesh strainer with cheesecloth and place over a storage container—it is best to use a tall clear plastic storage container so you can see the miso solids once they have separated overnight.

Place the miso and water in a medium saucepan, whisk to combine, and bring to a simmer over medium heat. Remove from the heat and strain into the storage container. Refrigerate overnight.

The following day, line a fine-mesh strainer with cheesecloth or a coffee filter and place over a 2-quart liquid measuring cup (or a bowl). Slowly pour the miso broth through the strainer, stopping as you reach the cloudy portion in the bottom of the container. If the miso begins to cloud as you pour, let it stand for a while to clear up again. There should be about 6 cups of clear liquid. (If a recipe calls for 6 cups and you are a bit short, add water to make up the difference.) The broth can be refrigerated for up to 1 week.