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Miso Broth

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a pot of simmering asian broth
Recipe Source: 
Bento by Yuki & Noriko ($15.99, Race Point Publishing, 2020)

Ingredients

  • 3 cups low-sodium chicken broth
  • 1- to 1 1⁄2-inch piece fresh ginger, peeled and thinly sliced
  • 1 clove garlic, smashed
  • 2 green onions (1 cut in half for the soup and 1 chopped for garnish), divided
  • 2 Tbsp miso
  • 1 Tbsp soy sauce
  • 1 Tbsp mirin
  • 1 tsp sesame oil

Directions

  1. In a medium saucepan, add the chicken broth, ginger, garlic, and halved green onion, and bring to a boil. Simmer for 3 minutes and then discard the ginger, garlic, and green onion.
  2. Add the miso, soy sauce, and mirin, and return to a boil. Add the sesame oil and remove from the heat. Immediately transfer the soup to insulated jars.

Notes

  • Making soup from scratch can be time-consuming, but store-bought chicken broth is surprisingly tasty with a few key ingredients.
  • Use the low-sodium broth and then add enough miso and soy sauce for more flavor.

Use it for this delicious lunch!

Early food prep can make your morning go more smoothly.

Ramen Bento

a bowl of noodles topped with ham, egg, and snow peas

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Contributor

Yuko and Noriko

Yuko and Noriko launched Japanese Cooking 101 in 2012 to show the world how to make fresh, simple, and tasty Japanese meals that can be prepared at home by everyone.

Yuko and Noriko grew up in Japan watching their mothers and grandmothers prepare food at home. Norika is also a professionally trained pastry chef.

They create recipes based on those memories, as well as their own years of experience cooking at home for their families. They both live in San Diego, California.

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