Miso Broth

  • serves 1
Michael Smith
Michael Smith Chef at Home

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

You won’t believe how richly satisfying a mug of this broth can be or how easy it is to make. Miso is a fermented paste made from soybeans. It’s very nutritious and a staple of Asian and vegetarian cooking. If you can boil water, you can make this broth!

155 Ratings
Directions for: Miso Broth


1 cup or so of boiling water

A heaping spoonful of miso paste

A thinly sliced green onion

A handful of your favourite vegetables


1. Bring the water to a boil in a small pot. Cut any optional vegetables into small pieces so they’ll cook quickly. Toss them in with the green onion.

2. Simmer just long enough for the vegetables to heat through. Turn off the heat and whisk in the miso paste. You won’t need to add salt. The miso seasons the broth nicely. Enjoy!

See more: Appetizer, Lunch, Dinner, Vegetables, Soup, Vegetarian, Quick and Easy


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