Re: Miso?

[Guest guest]

is it unpasturised? It would say on the pack? I keep the mist of it in

the fridge and then take out what I would use in a few weeks in a

little jar out of the fridge. if it develops what looks like mould that

is ok in this instance - just scrape off or mix in - that means it is

alive and a good sign - lots of enzymes - like yoghurt etc

you make you soup. then jsut before ready to serve - pour a little of

the hot soup liquid into a bowl or glass measuring cup, place your miso

- about1/2 to 1 tsp depending on the variety and dissolve int he hot

liquid, bring the soup to a rolling boil, then lower the flame and slip

a flame deflector under the pan so it DOES NOT BOIL - which kill the

enzymes. Add the liquid back, stir to mix and put the lid on and time 3

minutes and then enjoy.

some people do well with miso in the morning. Others find it makes them

too hungry all day and do better with it at lunch or dinner. once or

twice a day or even three times a week is plenty. Especially if

discharging lots of old salt! Enjoy

Shell wrote:

i've bought some miso. Once opened, my book says not to keep it in the

fridge. is that right? Also, how do I go about making the miso broth

for

breakfast please. Do I just mix a bit of the miso with some warm water?

thanks for any help.

Shell.

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[Guest guest]

i keep mine in th fridge, per the Belleme's "The Miso Book." I also place a piece of plastic wrap over the miso touching it so that it does not get exposed to any air...i'm pretty sure i also read that in the miso book. if you're just starting with miso soup, i think miso and hot water will be a little bland. simmer some onions, carrot, daikon, wakame, tofu...then add the miso (dissolved in hot liquid before it is added to the soup.) i still haven't gotten into the habit of miso soup for breakfast...too much work before i'm awake...i definitely should not be handling knives at that time of the morning, but i love miso soup!Here's the Spring Miso Soup recipe from The Miso Book. Is it spring yet? 4 cups stock*6 oz fresh tofu cubed2 c chopped watercress3 T red, brown or barley miso OR 1/4 sweet or mellow white misosilvered scallions for garnishPlace the stock in a 4 qt pot and bring to boil. Reduce

heat to medium low, add the tofu and watercress and simmer 1 min. Remove from heat.Dissolve the miso in some of the broth and add it to the soup. allow to steep a minute, garnish with scallions before serving.*Kombu Shitake Stock4-5 dried shitakes6 inch piece kombu6 cups waterplace the shitake, kombu and water in a 3 qt pot and let sit 15 minutes.Place the pot over med heat and bring to a boil. remove the kombu, reduce the heat to med-low, gently simmer 10-15 minutes. remove the shitake and reserve for another use.use the stock immediately, refrigerate in a covered container for up to 5 days, or freeze for up to 6 months. you can also make just kombu stock or just shitake stock. same basic measurements and directions. enjoy!Shell wrote:

i've bought some miso. Once opened, my book says not to keep it in the fridge. is that right? Also, how do I go about making the miso broth for breakfast please. Do I just mix a bit of the miso with some warm water? thanks for any help. Shell. -- ---------------------------------------- I am using the free version of SPAMfighter for private users. It has removed 280 spam emails to date. Paying users do not have this message in their emails. Try www.SPAMfighter.com for free now!

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[Guest guest]

I've just learned lately and wished I had learned it at the beginning how to SIMPLIFY!!! Firstly, when I make my miso soup in the morning I actually measure, which I didn't used to do I only use ONE cup of water, a very tiny piece of wakame, and then two vegetables, one anything I feel like that will cook fairly quickly, cut very thin and not a lot of it, like one inch piece daikon, or turnip or anything, and let it cook about 5 minutes, then I get some green, usually kale from my garden, one nice large leaf, cut the leaves from the stems, cut stems thin, add stems, cook a minute, add cut leaves and miso (1/2 tsp) which has been dissolved and if I'm more ambitious will add parsley or green onions at this time - and as mentioned, simmered 3 minutes. Making it simple makes it go fast - I put up the soup after I've got my grain started - then after I eat my soup, if I'm in the mood to eat more, I'll go on to either making just greens to go with

grains, or if being a good mb girl, also some long cooked vegetables, then the greens and feel very proud. Now if I can only make my lunches and dinners work out as well!!!! Klarasarah nelsen wrote: i keep mine in th fridge, per the Belleme's "The Miso Book." I also place a piece of plastic wrap over the miso touching it so that it does not get exposed to any air...i'm pretty sure i also read that in the miso book. if you're just starting with miso soup, i think miso and hot water will be a little bland. simmer some onions, carrot, daikon, wakame, tofu...then add the miso (dissolved in hot liquid before it is added to the soup.) i still haven't gotten into the habit of miso soup for breakfast...too much work before i'm awake...i definitely should not be handling knives at

that time of the morning, but i love miso soup!Here's the Spring Miso Soup recipe from The Miso Book. Is it spring yet? 4 cups stock*6 oz fresh tofu cubed2 c chopped watercress3 T red, brown or barley miso OR 1/4 sweet or mellow white misosilvered scallions for garnishPlace the stock in a 4 qt pot and bring to boil. Reduce heat to medium low, add the tofu and watercress and simmer 1 min. Remove from heat.Dissolve the miso in some of the broth and add it to the soup. allow to steep a minute, garnish with scallions before serving.*Kombu Shitake Stock4-5 dried shitakes6 inch piece kombu6 cups waterplace the shitake, kombu and water in a 3 qt pot and let sit 15 minutes.Place the pot over med heat and bring to a boil. remove the kombu, reduce the heat to med-low, gently simmer 10-15 minutes. remove the shitake and reserve for another use.use the stock immediately, refrigerate in

a covered container for up to 5 days, or freeze for up to 6 months. you can also make just kombu stock or just shitake stock. same basic measurements and directions. enjoy!Shell wrote: i've bought some miso. Once opened, my book says not to keep it in thefridge. is that right? Also, how do I go about making the miso broth forbreakfast please. Do I just mix a bit of the miso with some warm water?thanks for any help.Shell.-- ----------------------------------------I am using the free version of SPAMfighter for private users.It has removed 280 spam emails to date.Paying users do not have this message in their emails.Try www.SPAMfighter.com for free now! Yahoo!

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