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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Garlic Stock

Source: dLife

Garlic and miso make a perfect partnership in this broth that makes a delicious cooking liquid for rice, other grains and soups.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	82.5

Total Carbs	7.8 g

Dietary Fiber	0.9 g

Sugars	1.2 g

Total Fat	2.3 g

Saturated Fat	0.1 g

Unsaturated Fat	0.4 g

Potassium	23.7 mg

Protein	1.3 g

Sodium	495.9 mg

Dietary Exchanges 2.3 Fat, 0.7 Vegetables, 0.2 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

20.0
20 each medium garlic cloves 0.25
0 1/4 cup miso 3.0
3 cup cold water 3.0
3 cup low sodium vegetable broth

Directions

Preheat a toaster oven or, if you don't have one, a conventional oven to 400 degrees F.
Cut off the stem end of the garlic head, break it into cloves, and peel. Bake the garlic on an unoiled pie plate for 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 broth and gently heat.