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These broths can be cooled and stored in the refrigerator for up to five days. Miso settles upon standing, so stir the broths to recombine before using.
For White Miso Broth: Follow the instructions for red miso broth, replacing the tomato paste with 1 ounce fresh ginger (peeled, smashed) and 1 shallot (chopped); cook the garlic, ginger and shallot until browned, about 2 minutes. Add 4 cups water, then whisk in 1/2 cup white miso and continue with the recipe.
medium garlic cloves, smashed and peeled
tablespoons tomato paste
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