Simple Miso Broth

• 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

1. Combine the stock and kombu in a 2-quart saucepan or small soup pot.
2. Bring to a simmer.
3. Dissolve the desired amount of miso in just enough warm water to make it pourable.
4. Stir into the broth and remove from the heat.
5. Let stand for 30 minutes or serve at once, removing and discarding the kombu just before serving.
6. Embellish miso broth with any of the following:
7. Diced tofu
8. Cooked Asian noodles
9. Finely chopped scallions
10. Grated fresh daikon radish or white turnip
11. Crisp cucumber, seeded and grated
12. Per cup:
13. Calories: 42
14. Total fat: 2g
15. Protein: 1g
16. Fiber: 1g
17. Carbohydrate: 4g
18. Cholesterol: 0mg
19. Sodium: 9mg

recipe basic vegetable, kombu, miso

Taken from www.epicurious.com/recipes/food/views/simple-miso-broth-378874 (may not work)