Miso Stock

Name: Miso Stock
Total time: 15 min
Yield: About 6 cups of stock
Ingredients: 1/3 to 1/2 cup miso

By Mark Bittman

Total Time: 15 minutes
Rating: 4(232)
Comments: Read comments

Here’s the problem with homemade stock: It’s so good that it doesn’t last long. What’s needed is something you can produce more or less on the spot.

Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help. Fortunately, there are almost certainly flavorful ingredients sitting in your fridge or pantry that can transform water into a good stock in a matter of minutes.

This recipe is meant to be fast, so by ‘‘simmer,’’ I mean as little as five minutes and no more than 15. You can season these stocks at the end with salt and pepper to taste, or wait until you’re ready to turn them into full-fledged soups. This stock is so simple it almost feels like cheating.

Featured in: Simple Stocks for Soup on the Fly

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Ingredients

Yield:About 6 cups of stock

⅓ to ½cup miso

Ingredient Substitution Guide

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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.

Ratings

4 out of 5

232 user ratings

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Comments

Hal6 years ago

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.

Andrea7 years ago

So what do you use the stock for? Recipes please.

Longflaxenmane7 years ago

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!

zoodles3 years ago

In case you need a smaller amount of stock, it’s 2 tablespoons miso to 1.5 cups water.

John Neill3 years ago

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.

guido4 years ago

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.

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