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Savoury Miso Broth Sipper
Eat at optimal timeA warm-toned savoury drink for the back half of long efforts, when sweet gels and fruit drinks start to turn your stomach. White miso brings substantial natural sodium and a rounded umami depth, while maple keeps the carbs coming. The same logic as the pickle brine shot and the savoury rice cakes, just in a bottle.
Drink
Sip every 15-20 minutes, ideally introduced after the first 90 minutes of a long effort when palate fatigue sets in. The miso supplies most of the sodium here, roughly 600 mg per bottle, so no added salt is needed. Use white (shiro) miso, not red, red is far saltier and more assertive in flavour. Whisk the miso into a small amount of warm water first or it will clump. Some runners love this and some cannot stand it mid-run, so test it on a training day before committing to it in a race. Keeps 2 days refrigerated.
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Whisk the miso paste into 100 ml of warm water in a small bowl until completely smooth. Do this first, adding miso to cold liquid leaves stubborn lumps.
Grate the ginger on a microplane and press it through a fine sieve to extract the juice, discarding the fibres.
Combine the miso mixture, ginger juice, maple syrup, rice vinegar, and remaining 350 ml of cold water in a bottle. Shake well.
Taste. It should be savoury-forward with sweetness behind it, closer to a light broth than a sports drink. Add a splash more maple if it reads too sharp.
Strain once more into your running bottle if any miso solids remain. Refrigerate and shake before use.
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Will eventually be released to the Apple App Store and Android Play Store.