The Goodness of Garlic: Garlic-Miso Broth
Celebrate 2004’s Herb of the Year.
January/February 2004
By Susan Belsinger
Makes 2 cups
I find there’s nothing better to warm and gently nourish me when I’m feeling under the weather. I like all types of miso — white, yellow, red and brown; they get stronger and more intense in flavor as they get darker in color. In Japanese restaurants, cooks usually use a mellow yellow miso for their soup, and that’s what my kids like best. Homemade vegetable or chicken stock also can be used. This recipe is made easily and quickly. The general rule is to use one cup of broth to one large garlic clove; always throw in one extra clove for the pot.
* 2 cups water
* 1 tablespoon miso
* 3 cloves garlic, minced
1. In a nonreactive saucepan, bring water to a boil. Place miso in a little bowl and add a few tablespoons of the hot water to it. Using a fork, stir to dissolve the miso. Reduce the heat of the water to barely simmering, add the dissolved miso to the pan and add the garlic. Stir well and cook over low heat for 3 to 5 minutes. Do not allow miso to boil. Pour the miso-garlic broth into a bowl or mug and inhale the aroma. Spoon or sip the soup and be sure to chew the bits of garlic at the bottom of the bowl.
2. The soup can be gently reheated, but it tastes best made in small batches and eaten fresh.
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