Final answer:
Miso broth is made from fermented soybean paste providing a rich, umami flavor that varies with miso type, while shoyu broth is a soy sauce-based soup that is clear, salty, and rich in umami with a simpler flavor profile.
Step-by-step explanation:
The difference between miso and shoyu broth lies in their ingredients and flavor profiles. Miso broth is made by dissolving miso paste, which is a fermented soybean paste, into a base broth, usually a dashi stock made from kelp and bonito flakes. This results in a rich, umami-flavored soup that can range from mild to intensely savory, depending on the type of miso used.
On the other hand, shoyu broth is primarily made with shoyu, which is the Japanese word for soy sauce. This type of broth typically combines soy sauce with a variety of other ingredients such as vegetables, chicken, or seaweed to create a clear, salty, and umami-rich liquid. The key distinction is that miso paste contributes a more complex flavor with fermentation nuance, while shoyu lends a clear, soy-based saltiness to the broth.