Miso Stock
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 6 cups of stock
- ⅓ to ½cup miso
Preparation
- Step 1
Bring 6 cups water almost to a boil.
- Step 2
In a separate bowl, combine ⅓ to ½ cup miso with a splash of the simmering water; whisk until smooth, then, with the heat at a minimum, whisk the miso mixture into the pot.
- Step 3
Do not boil this mixture, but heat added ingredients gently.
Private Notes
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Cooking Notes
Hal
Don't simmer miso, it destroys the taste, texture, and healthful enzymes. If you want to simmer mushrooms and herbs in broth, make a dashi first. You can make it from scratch from kombu (kelp) and katsuobushi (dried, smoked, fermented bonito flakes) or (as most Japanese do) just buy the powder. Simmer away and then add the miso. The Internet is your friend.
Andrea
So what do you use the stock for? Recipes please.
Longflaxenmane
Poured hot broth over handful raw spinach, fresh chopped carrots, and layered salmon on top (prepared with seared top and finished in 400 degree oven). Amazing!
Shirley J. Grainger-Inselburg
Holly: When dining out in Japanese restaurants, miso soup with seaweed and tofu is frequently served before sushi or sashimi. Further, an article on the origins of miso soup in Wikipedia states that ingredients are added "to reflect the seasons and to provide contrasts of color, texture, and flavor." They include those that float, such as wakame seaweed, and those that sink... and "may include mushrooms, potatoes, seaweed, onion, shrimp, fish, clams, and sliced daikon."
Shirley J. Grainger-Inselburg
I often add chopped scallions, shiitake mushrooms, shrimp, and raw spinach (just to wilt) to the miso stock. Ditto for the strained chicken stock and add lemongrass to the latter for additional flavor.
Judith Norman
In the winter I like to simmer some mushroom and herbs in the broth and serve as a first course with dinner. Can also add tofu (as already suggested), seaweed or thin rice noodles.
Pat Dixon
there are several types of miso. I usually get the red miso which i think is richer in flavor, saltier. i add cooked rice, cubed tofu and kale or spinach is I have that around. but cook rice and tofu is really great.
Holly
Miso soup is a traditional Japanese breakfast food. It usually has tiny diced tofu and a bit of onion and seasonings in the stock, but the stock itself and as is, is the soup.
zoodles
In case you need a smaller amount of stock, it’s 2 tablespoons miso to 1.5 cups water.
John Neill
Dear Mark ..I'm one of your most ardent fans..but Mate )as we say "Down Under" >> you're way off-piste with recommending the simmering(sic) of MISO! I just don't understand how such an experienced cook as yourself doesn't understand miso doesn't need/nor more importantly >can WITHSTAND .. "simmering." Hai my fellow cook of 3 years ago is absolutely right ! One does WHATEVER to create whatever "broth/stock" one is aiming for ..& ONLY then ..add miso ...at the very end.
guido
Cooked pretty much as written. Used chicken stock. It seemed a little thick, so I added water. Maybe next time, just 2 lb potatoes and everything else the same. I used smoked cheddar which was awesome. For optional toppings, I set out some simply cooked white beans and some tortilla chip crumbs (bottom of the bag). This is basically a blended chowder. Next time I might fry the onion with some bacon strips, pull out the bacon, and add it crumbled after blending. Loved the jalapeño pickles.
Mark
Can you freeze this stock and use it later??
patricia
I think you can use it for most anything you'd like to give a bit of umami. I use it lavishly in pasta, soups, stews....
Katherine
This was great to intro what ratio of miso to water you need. I used this as a base for tteokbokki since I don't like anchovy and it was fantastic!
Pat Dixon
there are several types of miso. I usually get the red miso which i think is richer in flavor, saltier. i add cooked rice, cubed tofu and kale or spinach is I have that around. but cook rice and tofu is really great.
Shirley J. Grainger-Inselburg
I often add chopped scallions, shiitake mushrooms, shrimp, and raw spinach (just to wilt) to the miso stock. Ditto for the strained chicken stock and add lemongrass to the latter for additional flavor.
Longflaxenmane
Poured hot broth over handful raw spinach, fresh chopped carrots, and layered salmon on top (prepared with seared top and finished in 400 degree oven). Amazing!
Judith Norman
In the winter I like to simmer some mushroom and herbs in the broth and serve as a first course with dinner. Can also add tofu (as already suggested), seaweed or thin rice noodles.
Hal
Don't simmer miso, it destroys the taste, texture, and healthful enzymes. If you want to simmer mushrooms and herbs in broth, make a dashi first. You can make it from scratch from kombu (kelp) and katsuobushi (dried, smoked, fermented bonito flakes) or (as most Japanese do) just buy the powder. Simmer away and then add the miso. The Internet is your friend.
Andrea
So what do you use the stock for? Recipes please.
Holly
Miso soup is a traditional Japanese breakfast food. It usually has tiny diced tofu and a bit of onion and seasonings in the stock, but the stock itself and as is, is the soup.
Yuri
Off the top of my head I'd cook my rice in it.
Shirley J. Grainger-Inselburg
Holly: When dining out in Japanese restaurants, miso soup with seaweed and tofu is frequently served before sushi or sashimi. Further, an article on the origins of miso soup in Wikipedia states that ingredients are added "to reflect the seasons and to provide contrasts of color, texture, and flavor." They include those that float, such as wakame seaweed, and those that sink... and "may include mushrooms, potatoes, seaweed, onion, shrimp, fish, clams, and sliced daikon."
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