2 cups white miso paste
10 cups water
Gruyere cheese sliced into 8 long, thin strips
In a large pot, bring water to a boil and whisk in white miso paste. Strain the broth through a fine mesh strainer into a large container. Refrigerate the miso broth overnight. Some of the sediment will float to the bottom. Carefully strain the clear broth from the sediment. Discard the remaining sediment, and reserve the clear miso broth.
Preheat the oven to 250 degrees. Lay a Silpat baking mat down on a baking sheet. Arrange the Gruyere strips onto the baking sheet, at least 2 inches apart. Bake for about 15 minutes, or until the cheese has melted and begun to caramelize. Remove from the oven and allow the crisps to become firm. Remove from the baking sheet, and serve with soup.
Recipe provided by William Dissen of The Market Place Restaurant.