An easy, basic Miso broth is a great base for combining all the other elements of the White Magic Menu. It adds that deeply nourishing element that only a comforting hot broth can. You can make this on the back burner while the rice is cooking and the proteins are marinating.
- 2 pieces 3×5″ dried Kombu
- 8 cups of water
- 4 tbsp organic red miso (or other savory variety)
Fill a deep large pot with the water and kombu slices; bring to a boil. Allow it to slow- boil for 30 minutes, then reduce heat to a simmer for another 30 minutes. Turn off and cover. Let sit until ready to serve. When its time, bring the broth to boil once again. In a little heat-proof bowl (not plastic, please) put the 4 tbsp of miso and add a little broth to it; mix until a thick paste forms. Add the paste to the kombu broth. Turn off heat and stir until combined. Do not heat further or the miso will be killed. If you need to gently reheat later, that’s fine.