Guest guest Posted June 10, 2001 Report Share Posted June 10, 2001 There are several varieties of miso avaiable - black, red, and a more uncommon white kind. They are all used to make soup and each provides a slightly different taste, the black being the strongest. I was shown how to make it by a Japanese friend. You take a dessertspoonful of miso and place it in the hot stock, place another (empty) dessertspoon over the top of the miso and rub gently until it has dissolved. If the miso you bought seemed too thick it might have been old it can still be used, once opened it should be stored in the fridge but it keeps more or less indefinitely. Lorri Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2002 Report Share Posted October 1, 2002 I LOVE miso soup. I don't know any " official recipe " but this is how I make it Saute 1/2 chopped onion, couple cloves of minced garlic, and 1/2-1 cup chopped mushrooms (if you have them around) until all is tender. Add 2-3 quarts water, and 2-3 heaping TBSP miso to taste, pressing the miso against the side of the pot to help it dissolve. If you like, you can add 1/2-1 dried chili pepper, minced up in little pieces (gives a nice spicey bite to the soup) Add soy sauce to taste. When boiling, and you have tasted and adjusted everything to your taste, add 1/2 package (4 oz) rice or cellophane noddles, cook until tender. You can also add other veggies that you have on hand. Chopped pea pods (saute with the other stuff), or bean sprouts added at the end seem to work well. Try some miso anyplace you might use some soy sauce. It is different of course, but that seems to be a good place to start. Tempeh - I don't know anything about that and will be interested in what others have to say. I don't think we have good tempeh in my area. My California tempeh eating daughter bought some here and tried to cook it for us and even she said it wasn't any good Anyone know what to look for when buying the stuff? Kris --- Leslie <lesalie2001 wrote: > H THere, > > I bought some Miso and some Tempeh yesterday, and now I need ideas and > recipes for using them. > > Can anyone help me? > > Thanks so much in Advance! > leslie of the north, in snowy-slushy Calgary, Alberta, Canada > http://www.ucalgary.ca/~lesholme > http://www.phas.ucalgary.ca/~leslie New DSL Internet Access from SBC & http://sbc. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2002 Report Share Posted October 1, 2002 I don't cook much with tempeh, but I do like to saute some peppers/onions/garlic/tempeh (chopped into small-ish pieces) and add that mixture to a jar of spaghetti sauce and simmer for 30-45 minutes in order to liven up store-bought sauce. If simmered long enough,the tempeh breaks down quite a bit and thickens the sauce nicely. Plus, it is an easy way to try tempeh. Once, a friend made tempeh enchiladas that were excellent, but I have never seen a recipe. Does anyone have a good enchilada recipe where tempeh could be used? -janene > --- Leslie <lesalie2001 wrote: > > H THere, > > > > I bought some Miso and some Tempeh yesterday, and now I need ideas and > > recipes for using them. > > > > Can anyone help me? > > > > Thanks so much in Advance! > > leslie of the north, in snowy-slushy Calgary, Alberta, Canada > > http://www.ucalgary.ca/~lesholme > > http://www.phas.ucalgary.ca/~leslie > > > > > New DSL Internet Access from SBC & > http://sbc. > > > contact owner: -owner > Mail list: > Delivered-mailing list > List-Un: - > > no flaming arguing or denigration of others allowed > contact owner with complaints regarding posting/list > or anything else. Thank you. > please share/comment/inform and mostly enjoy this list > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 2, 2002 Report Share Posted October 2, 2002 Hi everyone, I introduced myself several weeks ago and have been lurking and learning ever since! Miso is new to me - I purchased a jar of it two weeks ago at the Vegetarian Food Fair here in Toronto and I just love it! It is the rice type. I have only added scallions and a bit of tofu so far so I am looking forward to trying these great recipes. Thanks for this one Windy - it sounds fantastic as I love mushrooms and anything with ginger in it! I have a question about miso though. How long does it keep in the refrigerator? The sellers told me that miso is like wine... it gets better with age. Is this true in your opinion? I would have bought the barley type too if I knew more about it. I am going to do a search on google to find out more, but I really appreciate feedback from others who are not selling it. I bought a really big jar that will probably last a few months. Do you think it will keep? Thanks & all the best, Bonnie. , " Windy Wiedemann " <windygarden1> wrote: > Hi all, > > I love Miso soup as well. Here is a variation on the soup recipe. > Also, one of miso's benefits is live enzymes akin to those in > yogurt thus you shouldn't boil miso. Add it at the very end of > preparation. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 2, 2002 Report Share Posted October 2, 2002 Miso does keep just about for ever. I have never seen any go off in all the time I have been using it. Try using it as a stock for soups and stew and things. That works really well - adds loads of flavour. I have a good recipe for a barley stew which uses miso, I will track it down and post it for you. Meanwhile, here is some other information for you: 'Store miso paste in a closed container in the refrigerator for up to a year.' 'Miso paste can be stirred into simmering water along with cubes of tofu, cabbage, and shiitake mushrooms, then cooked until the mushrooms are soft and the soup is flavorful. Sprinkle some chopped scallions over the soup when finished cooking. In addition to being used to make a soup stock, miso can also be a flavor enhancer for other soups and stews. 'Miso can be mixed in combination with other ingredients to make salad dressings, sauces, dips, and marinades for meat, poultry, and fish. 'Just remember, wherever you use miso, that it is very salty, and a little goes a long way.' http://www.wholehealthmd.com/refshelf/foods_view/0,1523,201,00.html#Storage 'Miso is a basic flavoring in much of Japanese cooking. The lighter-colored versions are used in more delicate soups and sauces, and the darker colored in heavier dishes. There are also low-salt varieties available.' http://eat.epicurious.com/dictionary/food/index.ssf?TERM=miso Lee-Gwen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2002 Report Share Posted October 3, 2002 Thank you Lee-Gwen for the information on Miso. I made some tonight with mushrooms and it was delicious. I'm glad to hear that it keeps so long in the refrigerator. Most fresh foods do not and I hate having to discard anything! I can't wait to try the darker varieties of miso, which sound even more flavorful. I would love to try your barley stew recipe if you can find it. Thanks again, Bonnie. , " Lady Sappho " <ladysappho@a...> wrote: > Miso does keep just about for ever. I have never seen any go off >in all the time I have been using it. Try using it as a stock for >soups and stew and things. That works really well - adds loads of >flavour. I have a good recipe for a barley stew which uses miso, I >will track it down and post it for you. > Lee-Gwen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 4, 2004 Report Share Posted October 4, 2004 About miso; miso comes in a few diferant shades or strengths. for a basic miso soup warm some mushroom broth with any amount of onion, garlic, sliced bok choy, or any geens, mabe crushed ginger, lemon or what ever blend you like, and when the veggies are tender, add a Tsp. of dark miso and bring back to a simmer and immiediatly remove from the heat, carefull not to boil, as that will harm the benificial enzymes. enjoy!! Kelly <joaq1974 wrote: I would like a receipe for Miso Soup. I was told to try it and I can't find receipe that is on the cheap side.If anyone know please let me know.Thanks Kelly ******************************************************************************* To post to list via e-mail: send e-mail to " Veg-Recipes " To post to list via website: Veg-Recipes/post To contact List Owner: " Veg-Recipes-owner " Subscribe or Un through site: / OR Un via e-mail: Veg-Recipes- Calendar: Veg-Recipes/calendar Bookmarks: Veg-Recipes/links Photos: http://photos.Veg-Recipes/lst Read or search old messages: Veg-Recipes/messages **************************************************************************** To purchase cookbooks via Amazon.com, <A HREF= " http://www.amazon.com/exec/obidos/redirect?tag=vegrecipes-20 & path=subst/ho\ me/home.html " ><img src=gngrey120x60.gif border=0></A> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2004 Report Share Posted October 5, 2004 hi, kelly! i found one here: http://www.interlog.com/~john13/recipes/miso_sou.htm =D zoe Veg-Recipes , " Kelly " <joaq1974> wrote: > > > I would like a receipe for Miso Soup. I was told to try it and I > can't find receipe that is on the cheap side.If anyone know please > let me know.Thanks > > > Kelly Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2005 Report Share Posted November 30, 2005 dulce Chanda Bear PuterWitch <puterwitch wrote: ok, I bought the miso today, and the jalapeño pepper, ready to make some miso soup. I am gonna look in the recipe files, I think Donna put one in there not too long ago. before I go ahead, any advice, oh, and I have dulce and alaria, which one is better? hugs, Chanda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2007 Report Share Posted September 22, 2007 This was posted by Joan in another group, wanted to share. Miso Soup 4 cups water 1/3 cup miso* 3 green onions, (scallions), chopped 1 TB shredded nori OR wakame (seaweed) 1/2 block firm silken tofu, cut into 1 " cubes Dash soy sauce, optional 1/2 tsp. sesame oil, optional Bring water to a slow simmer and add seaweed. Allow to simmer at least 5 to 6 minutes. The longer you simmer the seaweed, the less of a salty fishy flavor it will have. Reduce heat to very low and add the rest of the ingredients. Stir until miso is well dissolved. It is best not to boil the miso, as this will ruin some of it's healthy properties as well as change the flavor of the soup. *Note: A thick paste made from fermented and processed soy beans. Red miso is a combination of barley and soy beans and yellow miso is a combination of rice and soy beans. Rainy day mushroom pillow, colors green, brown and yellow. Wonder if they'll turn back ever, contemplating what together, poison dreams, assorted dreams, mushroom dreams. Source: Rainy Day Mushroom Pillow - Strawberry Alarm Clock ______________________________\ ____ Building a website is a piece of cake. Small Business gives you all the tools to get online. http://smallbusiness./webhosting Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.