Broth Redux

Seriously, broth is the new thing. Right after I posted the two broth links yesterday, Mark Bittman  lists recipes for various stocks in the New York Times.

Miso Stock: So simple it almost feels like cheating. Bring 6 cups water almost to a boil. In a separate bowl, combine ⅓ to ½ cup miso with a splash of the simmering water; whisk until smooth, then, with the heat at a minimum, whisk the miso mixture into the pot. Do not boil this mixture, but heat added ingredients gently.