Celebrate 2004’s Herb of the Year.
Makes 2 cups
I find there’s nothing better to warm and gently nourish me when I’m feeling under the weather. I like all types of miso — white, yellow, red and brown; they get stronger and more intense in flavor as they get darker in color. In Japanese restaurants, cooks usually use a mellow yellow miso for their soup, and that’s what my kids like best. Homemade vegetable or chicken stock also can be used. This recipe is made easily and quickly. The general rule is to use one cup of broth to one large garlic clove; always throw in one extra clove for the pot.
Click here for the original article, The Goodness of Garlic.
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