Updated: Mar 24, 2021
Umami-rich, creamy and lip-smacking good. This broth is easy to whip up, and is delicious on it's own, or with noodles, rice, veggies, and any other toppings you have lying around.
Peanutty garlic miso Broth
1 bulb roasted garlic*
1 tsp. sesame oil
2 tsp. vegetable oil
3 cloves garlic, minced (1 tbs.)
2 whole green onions, minced
2” knob ginger, peeled and grated (2 tsp.)
4 tbs. red miso**
2 tsp. brown sugar
1 tbs. rice vinegar
2 tbs. mirin
5 c. water
1 bullion cube (chicken or veggie)
¼ c. creamy peanut butter***
2 tsp. chili garlic sauce
*To roast garlic bulb: Slice off top of bulb to expose tops of garlic cloves, drizzle top with olive oil and wrap in aluminum foil. Bake at 400˚ for 35-45 minutes or until soft when squeezed. If you do not have time to roast garlic, add 3 additional cloves minced garlic to the recipe.
**I prefer red miso, as it has a deeper, richer flavor. A white or chickpea miso will have a lighter and sweeter flavor, and you will end up with a sweeter broth all around. Miso Master is a popular and delicious brand in the United States, unless you are able to find miso from Japan at an Asian grocer.
***Use natural, unsweetened peanut butter. If using peanut butter with sugar in it, cut down brown sugar to 1 tsp.
In a large saucepan, heat sesame oil and vegetable oil over medium heat. Sauté minced ginger, garlic, and green onions in sesame and veg oil until soft, about 3 minutes. Stir as the ingredients cook, as these will start to stick to the bottom of the pan.
Add roasted garlic (squeeze out of the garlic peel), miso, and sugar and stir while cooking, 1 minute. Add mirin and vinegar and sauté 2 minutes more.
Add water, bullion, peanut butter and chili garlic, turn heat to medium high, and bring to a simmer.
Once simmering, you can use the broth, or let simmer for 20 minutes to increase flavor.
Finally, puree until smooth using an immersion blender, food processor or blender.
Serve with your favorite noodles or rice, top with vegetables, a boiled egg, or meat if desired.