Miso Iron Broth

A warming, umami-rich broth infused with iron that can be enjoyed on its own or used as a base for quick noodle soups.

Preparation time: 2 minutes
Cooking time: 8 minutes
Serves: 2

Ingredients:

• 500ml water
• 1 Iron Egg
• 2 tablespoons white or yellow miso paste
• 1 tablespoon soy sauce (or tamari for gluten-free option)
• 2cm piece fresh ginger, sliced thinly
• 2 spring onions, white parts sliced for cooking, green parts reserved for garnish
• 1 teaspoon rice vinegar
• Optional additions: sliced mushrooms, baby spinach leaves, cubed silken tofu

Method:

STEP 1
Pour the water into a medium saucepan and add the Iron Egg. Bring to a gentle simmer over medium heat.

STEP 2
Add the sliced ginger and white parts of the spring onions. Simmer gently for 8 minutes to infuse the flavours and allow the iron to release from the Iron Egg.

STEP 3
Carefully remove the Iron Egg using a slotted spoon (caution: it will be very hot).

STEP 4
Reduce heat to low. Place the miso paste in a small bowl and add a ladleful of the hot broth. Whisk until the miso is fully dissolved, then pour back into the pan. (Note: never boil miso as high heat destroys its beneficial enzymes.)

STEP 5
Add the soy sauce and rice vinegar, stirring gently to combine. If using optional additions like mushrooms, spinach or tofu, add them now and simmer for 1-2 minutes until just warmed through.

STEP 6
Serve immediately in warmed bowls, garnished with the thinly sliced green parts of the spring onions.

Tips:

• For a more substantial meal, add pre-cooked noodles, such as soba or udon, in the final minute of cooking.
• Miso contains beneficial probiotics, so always add it after removing the broth from the heat or at very low temperatures.
• This broth provides approximately 3mg of iron per serving.
• Store any leftover broth in the refrigerator for up to 3 days and reheat gently.
• For extra immunity support, add a clove of minced garlic in step 2.