Miso? Asian Soup with Pinto Beans??? How funny is that?...

[Guest guest]

In a message dated 1/20/2008 8:35:38 A.M. Eastern Standard Time,

sparrowrose writes:

 

Hi Sparrow,

 

<<<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.>>>

 

Oooh, I'd love to hear a spread recipe using miso, maybe in a hummus? I use

hummus on sandwiches all the time. The corn sounds good too. I do put the

miso in near the end, after mixing it in a little dish with a bit of the hot

stock. It makes it mix right in with no problem. I'm not sure how I knew to

do that though!

 

I had some delicious corn once that had been marinated in lemon juice and

herbs and then grilled. So good!

 

 

<<<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.>>>

 

Oh, thank you. The book where I read about it doesn't have much about the

types, just mentions there are different ones, and lists it's health benefits.

Besides have a lot of nutrients, it is antioxidant, lowers blood fats, aids

liver and red blood cell function, and helps keep heart, nerves and muscles

healthy. Since I'd been having problems with muscles (fibromyalgia), I

thought it sounded like a good thing to try. The book is _Vitality Foods for

Health and Fitness_ by Pierre Jean Cousin and Kirsten Hartwig. I love the

recipes in it, and the way they list the nutrients in all the vegetables and

their

healing benefits... and all the wonderful color photos of the fruits and

veggies get me wanting more!

 

The miso I have is the red, and it is strong, so I only use a little at a

time. I think I'll look for some white the next trip to the health food store.

Thank you!

 

 

 

<<<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.>>>

 

 

My jar says a serving of one teaspoon has 9% of daily recommended salt

intake. I only use a teaspoon or two for a whole pot of soup. It packs a LOT

of

flavor. I don't add a lot of salt to anything, like I just made my refried

beans with none at all added, and my blood pressure is normal despite being

overweight, so probably needn't worry about that.

 

 

 

<<<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.http://allhttp://allrhttp://allhttp://allr_

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

 

 

So this Connecticut Yankee now gets to add Southern Cuisine to her

repertoire. How about that! My mom was an expert at Yankee cooking. Thanks

to my ex

being in the Navy, I've expanded my horizons considerably, but had not yet

been to the Southeastern area to live or sample the food! I do love to cook

Mexican, Chinese, and Italian though! I'll check out that website, thanks!

 

 

Love & Light, Barbara

BarbaraJean1732

 

 

 

**************Start the year off right. Easy ways to stay in shape.

http://body.aol.com/fitness/winter-exercise?NCID=aolcmp00300000002489

 

 

 

[Guest guest]

In a message dated 1/20/2008 10:44:55 A.M. Eastern Standard Time,

drpatsant writes:

 

Ooooh, now that sounds like a good idea, Pat! I've been wanting more

variety in sauces. I do use cheese, but low fat and in moderation, and this

sounds

like a great way to stretch it. My miso jar says it has 9% of daily salt

intake in a teaspoon, and I only use a teaspoon or two in a pot of soup. So,

it doesn't seem as if it would break down into all that much per serving,

really, and it adds so much flavor, plus a body to soup stock that I like. I

don't use much salt either. I used to go overboard on pepper instead, but my

stomach won't allow that anymore, so I get herb happy!

 

 

<<<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/flavourings/<WBR>spices/herbs I'm usi

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 >>>

 

 

 

 

Love & Light, Barbara

_BarbaraJean1732_ (BarbaraJean1732)

 

 

 

 

 

**************Start the year off right. Easy ways to stay in shape.

http://body.aol.com/fitness/winter-exercise?NCID=aolcmp00300000002489

 

 

 

[Guest guest]

Ooooh, now that sounds like a good idea, Pat!

I've been wanting more

variety in sauces. I do use cheese, but low fat

and in moderation, and this sounds

like a great way to stretch it. My miso jar says

it has 9% of daily salt

intake in a teaspoon, and I only use a teaspoon

or two in a pot of soup. So,

it doesn't seem as if it would break down into

all that much per serving,

really, and it adds so much flavor, plus a body

to soup stock that I like. I

don't use much salt either. I used to go

overboard on pepper instead, but my

stomach won't allow that anymore, so I get herb

happy!

 

 

<<<I like to add a tsp of white miso to a

tofu-based

fake cheezy sauce for casseroles, pasta, etc. . .

..

 

> Ooooh, now that sounds like a good idea, Pat!

> I've been wanting more

> variety in sauces.

 

So this might work for you. Worth a try anyway

Good luck, and let us know how it goes.

Otherwise, we have some fake cheez recipes in our

Files!

 

Love and hugs, Pat

 

----

Vegetarian Spice:

http://beanvegan.blogspot.com

Vegan World Cuisine: http://www.care2.com/c2cvegworld

Vegetarian Slimming: vegetarianslimming

Vegetarians In Canada: vegetariansincanada

" Atrocities are not less atrocities when they occur in laboratories and are

called medical research. " (George Bernard Shaw)

 

 

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