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@@sleevedviolet - unfortunately, I haven't been able to tolerate chicken broth, so I've only been able to eat beef broth. I would like to try something other than chicken or beef. I'm on day 4 of 14. Today is the first day I've had any broth because I was trying to stick with chicken, but I was starting to get sick.

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I'm still in pre-op, but I've been using Better Than Bouillon when I want something more savoury, and to poach chicken in for added flavour. It's great - I'll never go back to regular bouillon cubes or stock again.

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Low sodium vegetable broth is pretty good. I mixed half a cup veggie and half a cup chicken the other day just to switch things up a bit. It gets so boring on these liquid diets. I'm wrapping up day 11. 3 more to go!! Woohooo!!

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When I make broth now (preop), I simmer the meat for a couple hours, strain, and chill it overnight, scrape off the fat, leaving a jello-like broth left. Heat to melt, and mix into recipe.

Would this work post-op? It seems like everyone talks about boullion (which I don't like).

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Whats miso? A Soup?

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Miso is a paste made of fermented soybeans. There's all kinds of miso - white, yellow, red, and black, although yellow and red are by far the most popular and available (I've never seen black miso). It's kind of high in sodium, if that's a concern for you. Most people know miso from miso soup, which is miso paste made with a broth called dashi (seaweed and dried fish or shiitake mushrooms (for vegetarians).) But miso can be used in many other ways, like using it as a marinade for fish or chicken (not that that helps you right now), or as a Salad Dressing, etc.

Edited by biginjapan

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