Guest guest Posted January 5, 2006 Report Share Posted January 5, 2006 probably MSG! try using a home made dashi stock from kombu and shiitake mushrooms or water from soaking lotus root. Try differerent brands of miso. at cybermacro.com you can find some amazing varieties including soy free chickpea and also adzuki bean miso! How does it get any better than that?! Tamari or shoyu broth is nice too - try a little ginger in it.... sarah nelsen wrote: what makes miso soup sooo darn good at a sushi restaurant? i seem incapable of re-creating the awesome miso soup i drink when i'm out? are they putting something "bad" in it that i wouldn't be using at home?? any great miso soup recipes to share? thanks, sarah __________________________________________ Yahoo! DSL – Something to write home about. Just $16.99/mo. or less. dsl.yahoo.com -- Ilanit Tof - Signature Ilanit Ms Ilanit Tof B.A. (Psychophysiology/Psychology) Advanced Diploma Healing with Wholefoods PhD Holistic Nutrition (candidate) Little Tree Oriental Healing Arts Helping you grow to new heights of wellbeing with Oriental Traditions and Modern Nutrition ilanit@... www.littletree.com.au Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2006 Report Share Posted January 5, 2006 >>probably MSG! LOL. I was going to suggest the same thing. Quote Link to comment Share on other sites More sharing options...
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