a good week at work

this past week i picked up three new cookbooks. "just here for more food" by alton brown, "pot luck" by emeril, and the moose wood resturant low fat favorites". a few weeks before i got a copy of "all about braising"

in the moose wood book they mention japanese miso. they claim that miso has a wide reputation as a health tonic and that it enhances the flavor of broths and soups. they had a recipe for garlic soup in which they add miso so i though i would try it and add it to my vegetable diet soup. i made a big batch of the garlic broth and a new batch of vegetable stock and added them together. the miso really works. it adds a distinct flavor to the soup.

garlic broth
1 large whole head garlic (about 20 gloves)
1/4 cup miso (they have a light and dark colored miso, i used the light)
3 cups water
3 cups vegetable sgtock

preheat oven to 400 deg.

break off cloves of garlic and peel them. bake the garlic on an unoiled pie plate for4 15 to 20 minutes until golden but not browned.
in a blender on high speed, puree the roasted garlic, miso and water until smooth. combine with the vegetable stock or just heat the broth and drink a cup of it as a picker upper during the day.

after i make my vegetable soup i still add a tsp of miso to my bowl of soup. the bag the miso comes in recommends 1 tbl but i find it to salty.

as far as the miso itselfs is concerned the nutrition facgts are
1 tbl serving size
3 calories
saturated fat 0
trans fat 0
cholesgterol 0
sodium 750 (thats why i use a tsp)
total carbs 4 grams