Better than Miso Soup and a Discussion on Broth vs Stock

Better than Miso Soup

This time of year, we eat a lot of soup. Not only does it taste great and warm your insides, but just about anything can go into soup. It's so flexible and improvisational. But for this recipe, I went traditional. With the vegetables cut into small pieces and those lovely little stars, it comes together fast.

Better than Miso Soup

6 cups broth
1 cup scallions, chopped
1 cup bok choy, sliced thin
2 carrots, sliced thin
1/2 cup mushrooms, sliced thin
1 tsp chili oil (or more to taste)
3 cloves garlic, crushed
1 Tbsp ginger, minced
1 Tbsp tamari
1/2 tsp five spice powder (or more to taste)
pinch of white pepper
1 cup tiny star pasta
1/3 cup miso*

Put all ingredients except pasta and miso in a medium saucepan. Bring to a boil, add the pasta and reduce to a low boil (not quite a simmer). Cook for 10-15 minutes, until the pasta is done to your liking. When it's done, take the pot off the heat. Remove about 1/2 cup of the broth part, leaving as many vegetables in the pot as you can. Mix the miso into this broth and mix the whole thing back into the soup. Check your seasonings, and serve.

Why is this better than miso soup? Just because of the cool stars. Otherwise, it's just really good miso soup.

I'd like to take a minute to plug my favorite miso makers, too. South River Miso makes a wide variety of miso. My personal favorite is the Garlic Red Pepper.

And, Dear Reader, if you were wondering what the difference between stock and broth is (I was), this post lead to some mini research. The answer isn't as clear cut as I'd hoped. Traditionally, it seems that stock consists of vegetables (and meat) simmered in water, then strained. Broth is more like what is created when making soup, starting with water. According to Swanson's, broth is more highly seasoned and desirable for things like soups where stock is more likely used to build sauces or gravies. From other online sources, it seems like another big difference is the amount of salt. Broth tends to have more. Also, not to be disgusting, but some sources say that stock has to have gelatinous material from bones to give it a certain taste and texture, making a vegetarian or vegan stock an impossibility. I've always used these terms interchangeably, but I guess I've always meant broth simply because there is no meat involved if for no other reason. Plus, between you and I, I tend to be a salt-aholic.

So, broth vs. stock? What are your thoughts? Have a wheat free pretzel while we talk. They're a tester for Urban Vegan. And so good!

Wheat Free Pretzels