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Miso broth

One of my winter resolutions is to drink more warm drinks. Miso broth is a good choice.

Miso, of course, is live and fermented, made mostly from soybeans. Miso broth is pretty salty, but no saltier than soup. To get the probiotic benefits of miso, it mustn’t be heated too much. Some sources say less than 140F is OK. I keep it below 120F (49C) just to be sure.

Miso broth cries out for some fresh winter herbs. I’d better get to work on that.

By the way, I got that bowl yesterday at an annual event sponsored by the local arts council. It’s a fundraiser for county food banks. They call it “Soup and a Bowl.” For a $25 donation, you get a handmade bowl and your choice of soup, served outdoors. The event yesterday was so well attended that the available bowls were gone in the first hour, and some of the soups started running out. The bowls, in many different shapes and colors, are all made by local potters. Most of the work that comes from small potteries seems to be in a hippy style that doesn’t really appeal to me. I got there early enough to get a bowl before the bowls (and the chili) ran out. One classic bowl with a cream-colored glaze, the only one with a handle, stood out from the others. Why don’t more soup bowls have handles? The potter lives a few miles north of me.

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