Miso is a nutritious, high-protein product fermented from soybeans and salt (or a combination of soybeans, grains, and salt). Available at all natural food stores and Asian groceries (as is the sea vegetable kombu), pungent-tasting miso is most commonly used to make simple broths. Here is a basic recipe, which really should be considered a soup in itself rather than as a stock for making other soups. Note that once the miso is stirred into water, it should not be boiled. Otherwise, its beneficial enzymes will be destroyed.
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