Fwd: Recipe: Miso Soup with Tofu and Baby Spinach

[Guest guest]

NE body know what mellow white miso paste is?

Tue, 18 Oct 2005 12:26:21 -0500 Recipe: Miso Soup with Tofu and Baby Spinach

 

http://www.livejournal.com/community/vegancooking/1572525.html?#cutid1

Miso Soup with Tofu and Baby Spinach6c water1 1/2c spinach, cut into thin strips1/2c thinly sliced white mushrooms3tbs minced scallions1tbs tamari1/3c mellow white miso paste4oz extra firm silken tofu, drained, cut into 1/4" dicePlace the water in a large pot and bring to a boil over high heat. Add the next 4 ingredients. Reduce the heat to medium until veg are soften. Reduce the heat to low. Place 1/4c of soup mixture in a small bowl and add the miso, blending well. Stir mixture back into the soup, add the tofu, and simmer for 2 minutes.Notes: cut the spinachTaste: "chicken" soupServing: 4

Music Unlimited - Access over 1 million songs. Try it free.

[Guest guest]

Here's a link that explains the different types of miso

 

http://www.coldmountainmiso.com/coldmount.html

 

Lynda

 

-

Jonnie Hellens

Wednesday, October 19, 2005 7:03 PM

Fwd: Recipe: Miso Soup with Tofu and Baby Spinach

 

NE body know what mellow white miso paste is?

Tue, 18 Oct 2005 12:26:21 -0500 Recipe: Miso Soup with Tofu and Baby Spinach

 

http://www.livejournal.com/community/vegancooking/1572525.html?#cutid1

Miso Soup with Tofu and Baby Spinach6c water1 1/2c spinach, cut into thin strips1/2c thinly sliced white mushrooms3tbs minced scallions1tbs tamari1/3c mellow white miso paste4oz extra firm silken tofu, drained, cut into 1/4" dicePlace the water in a large pot and bring to a boil over high heat. Add the next 4 ingredients. Reduce the heat to medium until veg are soften. Reduce the heat to low. Place 1/4c of soup mixture in a small bowl and add the miso, blending well. Stir mixture back into the soup, add the tofu, and simmer for 2 minutes.Notes: cut the spinachTaste: "chicken" soupServing: 4

 

 

Music Unlimited - Access over 1 million songs. Try it free.

[Guest guest]

miso, which is ground fermented soybean paste(with rice or barley er another ingredient added)

there are several different varieties

Miso varieties can be broken down into three basic types: white, yellow and red, which are determined by the ratio of beans to grains and how long the mixture ferments.. White miso, with the highest ratio of grains to soybeans and the shortest fermentation period, is the sweetest and mildest. Red miso has more soybeans, more salt, a longer fermentation period and a full-bodied flavor. Yellow miso falls between the two. It is what you are most likely to find on the shelves in the United States and the type that so many Japanese consume each morning. Jonnie Hellens Oct 19, 2005 7:03 PM Fwd: Recipe: Miso Soup with Tofu and Baby Spinach

NE body know what mellow white miso paste is?

Tue, 18 Oct 2005 12:26:21 -0500 Recipe: Miso Soup with Tofu and Baby Spinach

 

http://www.livejournal.com/community/vegancooking/1572525.html?#cutid1

Miso Soup with Tofu and Baby Spinach6c water1 1/2c spinach, cut into thin strips1/2c thinly sliced white mushrooms3tbs minced scallions1tbs tamari1/3c mellow white miso paste4oz extra firm silken tofu, drained, cut into 1/4" dicePlace the water in a large pot and bring to a boil over high heat. Add the next 4 ingredients. Reduce the heat to medium until veg are soften. Reduce the heat to low. Place 1/4c of soup mixture in a small bowl and add the miso, blending well. Stir mixture back into the soup, add the tofu, and simmer for 2 minutes.Notes: cut the spinachTaste: "chicken" soupServing: 4

 

 

 

 

Music Unlimited - Access over 1 million songs. Try it free. To send an email to -

 

 

[Guest guest]

Miso ( fermented soya beans )comes in different forms light dark, sweet savoury. The important thing to remember is to not add it to boiling things or cook it at all, as this destroys the beneficial enzymes. I have not tried the white, but have used the dark brown rich miso.

 

The Valley Vegan.............Jonnie Hellens <jonnie_hellens wrote:

 

NE body know what mellow white miso paste is?

Tue, 18 Oct 2005 12:26:21 -0500 Recipe: Miso Soup with Tofu and Baby Spinach

 

http://www.livejournal.com/community/vegancooking/1572525.html?#cutid1

Miso Soup with Tofu and Baby Spinach6c water1 1/2c spinach, cut into thin strips1/2c thinly sliced white mushrooms3tbs minced scallions1tbs tamari1/3c mellow white miso paste4oz extra firm silken tofu, drained, cut into 1/4" dicePlace the water in a large pot and bring to a boil over high heat. Add the next 4 ingredients. Reduce the heat to medium until veg are soften. Reduce the heat to low. Place 1/4c of soup mixture in a small bowl and add the miso, blending well. Stir mixture back into the soup, add the tofu, and simmer for 2 minutes.Notes: cut the spinachTaste: "chicken" soupServing: 4

 

 

Music Unlimited - Access over 1 million songs. Try it free. Peter H

 

How much free photo storage do you get? Store your holiday snaps for FREE with Photos. Get Photos

[Guest guest]

Speaking of soy, I tried Silk Creamer for my coffee and I really love it! I went to a vegan cooking class on saturday and he used it in one of the recipes so I bought some after the class and tried it. fraggle <EBbrewpunx wrote:

 

miso, which is ground fermented soybean paste(with rice or barley er another ingredient added)

there are several different varieties

Miso varieties can be broken down into three basic types: white, yellow and red, which are determined by the ratio of beans to grains and how long the mixture ferments.. White miso, with the highest ratio of grains to soybeans and the shortest fermentation period, is the sweetest and mildest. Red miso has more soybeans, more salt, a longer fermentation period and a full-bodied flavor. Yellow miso falls between the two. It is what you are most likely to find on the shelves in the United States and the type that so many Japanese consume each morning. Jonnie Hellens Oct 19, 2005 7:03 PM Fwd: Recipe: Miso Soup with Tofu and Baby Spinach

NE body know what mellow white miso paste is?

Tue, 18 Oct 2005 12:26:21 -0500 Recipe: Miso Soup with Tofu and Baby Spinach

 

http://www.livejournal.com/community/vegancooking/1572525.html?#cutid1

Miso Soup with Tofu and Baby Spinach6c water1 1/2c spinach, cut into thin strips1/2c thinly sliced white mushrooms3tbs minced scallions1tbs tamari1/3c mellow white miso paste4oz extra firm silken tofu, drained, cut into 1/4" dicePlace the water in a large pot and bring to a boil over high heat. Add the next 4 ingredients. Reduce the heat to medium until veg are soften. Reduce the heat to low. Place 1/4c of soup mixture in a small bowl and add the miso, blending well. Stir mixture back into the soup, add the tofu, and simmer for 2 minutes.Notes: cut the spinachTaste: "chicken" soupServing: 4

 

 

 

 

Music Unlimited - Access over 1 million songs. Try it free. To send an email to -

 

 

[Guest guest]

Hi Jonnie

 

I don't like to bring bad news - but be careful with coffee

whiteners - most of them contain hydrogenated fats (not good for you

in general - not good for the heart and circulatory system) and some

contain aluminium, which is thought to be involved in the development

of Alzheimers disease. Check the ingredients.

 

Jo

 

, Jonnie Hellens

<jonnie_hellens> wrote:

>

> Speaking of soy, I tried Silk Creamer for my coffee and I really

love it! I went to a vegan cooking class on saturday and he used it

in one of the recipes so I bought some after the class and tried it.

>

> fraggle <EBbrewpunx@e...> wrote:miso, which is ground fermented

soybean paste(with rice or barley er another ingredient added)

> there are several different varieties

> Miso varieties can be broken down into three basic types: white,

yellow and red, which are determined by the ratio of beans to grains

and how long the mixture ferments.. White miso, with the highest

ratio of grains to soybeans and the shortest fermentation period, is

the sweetest and mildest. Red miso has more soybeans, more salt, a

longer fermentation period and a full-bodied flavor. Yellow miso

falls between the two. It is what you are most likely to find on the

shelves in the United States and the type that so many Japanese

consume each morning.

>

>

>

> Jonnie Hellens

> Oct 19, 2005 7:03 PM

>

> Fwd: Recipe: Miso Soup with

Tofu and Baby Spinach

>

>

> NE body know what mellow white miso paste is?

> Tue, 18 Oct 2005 12:26:21 -0500

> Recipe: Miso Soup with Tofu and Baby

Spinach

>

> http://www.livejournal.com/community/vegancooking/1572525.html?

#cutid1

>

> Miso Soup with Tofu and Baby Spinach

>

> 6c water

> 1 1/2c spinach, cut into thin strips

> 1/2c thinly sliced white mushrooms

> 3tbs minced scallions

> 1tbs tamari

> 1/3c mellow white miso paste

> 4oz extra firm silken tofu, drained, cut into 1/4 " dice

>

> Place the water in a large pot and bring to a boil over high heat.

Add the next 4 ingredients. Reduce the heat to medium until veg are

soften. Reduce the heat to low. Place 1/4c of soup mixture in a small

bowl and add the miso, blending well. Stir mixture back into the

soup, add the tofu, and simmer for 2 minutes.

>

> Notes: cut the spinach

> Taste: " chicken " soup

> Serving: 4

>

>

>

>

>

>

> Music Unlimited - Access over 1 million songs. Try it free.

>

> To send an email to -

 

>

>

>

>

>