Clear Miso Broth
Added by Ingrid Bakke
A clear miso broth that is versatile and can be used in many ways - as a warm soup on its own, or with added vegetables, aromatics and mushrooms. It can replace other stocks and broths and tastes good both hot and cold.
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Ingredients
2000 mlWater
200 gMiso purée
2-3Egg whites
Instructions
1
Mix everything cold in a casserole and bring to a boil with gentle stirring. During the process, a crust will form from the egg whites on the surface. Remove the casserole from the heat and let it stand for approximately 30 minutes. Strain the miso broth through a filter, a fine sieve or a cloth.
2
This miso broth can be used in many ways. As a warm soup as it is, or with any vegetables, aromatics and mushrooms added. It can replace other stocks and broths. The miso broth tastes good hot and cold.
3
The egg yolks can be used for sauces with vegetable oil, such as aioli or mayonnaise, or desserts and ice cream.
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