J & M recommend unpasteurized miso because it’s full of probiotics.
Jasmine and Melissa’s Ginger Miso Bone Broth
“This quick, ginger-infused broth is immune boosting, anti-inflammatory. and perfect as a warming pick me up any time of day. Make your own broth or if ordering it online, be sure to source from a reputable company that long-simmers the broth for nutrition as well as flavour and uses ingredients of good provenance. Always check the label of your miso paste to make sure it’s organic, non-GMO, and preferably unpasteurized.”
2 1/3 cups bone broth
1 teaspoon grated fresh ginger
2 teaspoons miso paste
a squeeze of lemon juice
a pinch of sea salt (depending on the saltiness of your miso)
2 eggs, optional
chili flakes, optional
1. Bring bone broth to the boil and reduce to a simmer for a few minutes to heat through, then turn off the heat.
2. Squeeze the ginger over the pan to extract all of the juice, add the miso. and crack in the egg if using.
3. Use a whisk to blend it in until smooth and creamy.
4. Pour the soup into a mug or bowl and stir in the sea salt and lemon juice to taste.