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Has anyone used Miso to add flavor and complexity to soups? Or (Mild) Golden Curry Sauce Mix? To me, it’s all about the broth. Love to add lots of veggies but want the broth to be the star. Don’t really like stews. Will appreciate any comments.
Hi, Dale! Emma here, managing editor for Simply Recipes. I love the idea of using miso to add flavor! Why have I never thought of that before (aside from making…you know…miso soup). Great suggestion. Curry sauce would also be good, I’d imagine.
Thank you, Carrie, for an excellent article. I had discovered these ideas over the course of five decades of cooking, but seeing them gathered into one concise presentation was a revelation. Well done!
How do you make CORN BROTH? Would love to try it?
Dana, great question! I just added it to my list to do a post on corn broth this summer when corn is in season again! Basically, you simmer corn cobs in water for a while, along with any other veggies you like (onions, carrots, celery, etc). It makes a light, and lightly sweet, broth. Enjoy!
I have tried and agree with all of them. I especially like to add fresh herbs before serving like cilantro, basil or parsley.
I always make my soup and stews at least a day in advance so the flavors have a chance to come together. I also use cheese rinds whenever I can.
Butter makes any soup taste better as well as sauces etc!
Cheese rinds are the best things ever! So much better to add that nice saltiness to any soup!
Definitely #6 … add an acid. My favorite is aged balsamic vinegar – white or red depending on the soup. Lemon or lime juice is great for chicken/white broths. Also agree with salt if the soup has been made with homemade stock and no salt in stock but still … taste it!
And yes #4 – homemade stock. I made stock in my Instant Pot – so easy and once you make your own, however you make it, you will not go back! I also make and freeze “corn broth” from summer corn – great veg stock with sweetness. And then, the pot liquor from beans … another great non-meat broth.
Great list, Carrie!!
Make and freeze “corn broth” from summer corn – great veg stock with sweetness.
And then, the pot liquor from beans.
New to this, can you explain ???
Yes, a glug of red wine makes it into many of my heartier stew recipes. I love your idea about corn broth! Stealing that