Miso? Asian Soup with Pinto Beans??? How funny is that? :)

[Guest guest]

Good Morning!

 

Can anyone explain or point me to an explanation of the varieties of Miso,

and which ones might be good for which purposes? I have one jar that I bought

awhile ago, and love to put it in soup. It's a three-year barley Miso. But

I've gathered there are a lot of different kinds. I just kind of picked

this one randomly to try it. Are there things other than soup that you make

with it?

 

Yesterday, I made a big batch of refried pinto beans in my slow cooker. I

like to make my own to avoid salt and fat being added. I brought the beans to

a boil first in a pan, then turned off the heat and let them soak an hour

and then rinsed them in a collander so they won't be so gassy to eat. Then put

them in the slow cooker for the afternoon covered with fresh water. I had

put in too much water, so I before I mashed the beans, I ladled the excess

water into a small pan with a few of the beans, and used it for a soup stock.

I

don't know why I never thought of that before! You've all got me in the

cooking mood. Since I was going to have the refried beans for Mexican, I

wanted the soup to be more Asian, for variety. I added some veggie bouillion,

a spoonful of the Miso, a bit of soya sauce, lots of onions and celery, a big

handful of fresh pea pods, some dried parsley, and a hefty sprinkle of

ground ginger. It came out delicious! I have enough for two more meals, plus

the

freezer received several little one-cup containers of the refried beans so I

can just grab them as needed. I'll have some of them for Tostadas today, as

I've been craving those for a bit.

 

Love & Light, Barbara

BarbaraJean1732

 

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[Guest guest]

On 1/20/08, BarbaraJean1732 <BarbaraJean1732 wrote:

>

> It's a three-year barley Miso. But

> I've gathered there are a lot of different kinds. I just kind of picked

> this one randomly to try it. Are there things other than soup that you make

> with it?

 

I've only made soup with it, but I've heard talk of making sandwich

spread from miso. Also, some Japanese put miso on corn on the cob

before wrapping it in foil and grilling it. But most say that you

should only add miso after cooking and never boil it or heat it to a

boiling temperature because that destroys the nutrition in it.

 

The main differences I know of between the different varieties are

taste, grain used for the fermentation (soy, rice, millet, etc.), and

color. White miso (shiromiso) is usually more mellow in flavor while

dark red (akamiso) has a lot of bite to it. There's also a black miso

(kuromiso) but I've never tasted it.

 

If you're watching your sodium intake, miso is a sometimes food at

best. It's usually chock full of lots and lots of sodium.

 

> I ladled the excess

> water into a small pan with a few of the beans, and used it for a soup stock.

I

> don't know why I never thought of that before!

 

Ah! Southern Cuisine! :-) Down home we call that " potlikker " and it's

a very common component of soup stock. Not just potlikker from beans,

either. The potlikker from cooking dark greens is very popular as well

and also called " collard likker " and sopped up with cornbread:

http://allrecipes.com/HowTo/pot-liquor-potlikker/Detail.aspx

 

> wanted the soup to be more Asian, for variety. I added some veggie bouillion,

> a spoonful of the Miso, a bit of soya sauce, lots of onions and celery, a big

> handful of fresh pea pods, some dried parsley, and a hefty sprinkle of

> ground ginger. It came out delicious!

 

mmmm! sounds tasty!!

 

Sparrow

[Guest guest]

I like to add a tsp of white miso to a tofu-based

fake cheezy sauce for casseroles, pasta, etc. It

marries nicely with a little dijon mustard and

nutritional yeast - plus whatever other

flavourings/spices/herbs I'm using - to seem even

cheezier. I don't use salt in cooking, but this

is a once-in-a-while exception - as long as

there's no other salt in the dish meal

 

Actually, miso is a wonderful convenience food -

especially for those who don't worry about salt.

It makes a mean soup base!

 

Love and hugs, Pat

 

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