3 Easy Basic Vegan Broth for Miso Soup

Did you ever wonder how to make your Miso soup a step up from just hot water with an added Miso cup?

I congratulate you that intake a cup of hot water + Miso every day. That is very kind of you to help your gut environment.  But what if you could  take only one more minute ahead of time, and you would feel like a million dollars from yummy Miso soup!?

The secret is, the dried goodies.

In Japan, dried shiitake, kelp and daikon are very usual and versatile everyday ingredients. Once they are dried, their flavor and umami get elevated.

You can simply add one of those, or all of them in a jar and pour water into it.  Then put it in the refrigerator. That’s it.

You’ve got the umami nutrient infused broth ready the very next morning for your Miso soup.

I like  to chop up the rehydrated goodies and warm them up with the infused water/broth.  You can add some chopped scallion, tofu, dried wakame etc.

Make sure to turn the heat off and let it sit a min or so before you add Miso. So you can get the best out of the living culture from Miso.

*You can keep the broth in the fridge and use it within a few days.