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Garlic Broth
Although Spanish and French cuisines, in which garlic soups abound, would never add Japanese miso to the broth, we think that garlic and miso are a perfect partenership: Miso has its own wide reputation as a health tonic, and it makes the broth taste even better.
1 large whole head garlic (about 20 cloves)
1/4 cup miso (see note)
3 cups water
3 cups Basic Vegetable Stock (see recipe index)
Preheat a toaster oven, or if you don't have one, a conventional oven to 400 deg. The toaster oven works fine and saves energy.
Cut off the stem end of the garlic head, break it into cloves, and peel. Bake the garlic on an unoiled pie plate for 15 to 20 minutes, until golden but not browned. In a blenderon high speed, puree the roasted garlic, miso, and water until smooth. Combine with the stock and gently heat.

The colour of the broth will vary depending upon the miso you use. For a light, golden broth - good for risotto - use a light, beige-coloured miso. For a dark broth that mimics the colour of beef broth - good for stews - use red barley or dark soy miso.

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