Guest guest Posted April 15, 2005 Report Share Posted April 15, 2005 I really love miso soup and thought it might be a good way to start eating fish broth. Does anyone eat this fermented soy product? If so, what are the good brands? The only soy I eat now (on occasion) is naturally fermented, wheat free tamari. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2005 Report Share Posted April 15, 2005 Mmmmm, we eat lots of miso & love it! Sometimes we just make plain miso broth for a snack or drink along with meals. Othertimes I make it into miso soup. I just recently tried making fish broth & then miso soup from that. It is yummy. I add a little wheat free tamari, unless I use the barley miso. Its so strong flavored it really needs nothing else. Our favorite brand is Miso Master Organic. I get it from my co-op at really great prices! South River Miso has an awesome website with lots of uses for miso, including soaking grains overnite to make miso breakfast porridge. I dont have the website handy to share, but if you google I'm sure you'll find it easy. Also, many of them do not contain soy. The soy ones are delicious too, and all fermented at least a year. The chickpea, barley & mellow white rice are yummy too though!! > I really love miso soup and thought it might be a good way to start > eating fish broth. Does anyone eat this fermented soy product? If > so, what are the good brands? > > The only soy I eat now (on occasion) is naturally fermented, wheat free tamari. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 29, 2005 Report Share Posted April 29, 2005 I sometimes make mine with the bonito broth. I find it at my co-op or from whole foods. I also prefer to add a dash of wheat-free tamari to each bowl/cup, it blends nicely together. Certain miso has such a strong taste on its own I like it just mixed into warm water, others seem too bland & thats when I add the other items. > > > Othertimes I make > > it into miso soup. > > > > I have certified organic Hacho Miso aged and fermented soybeans. I > tried making miso soup using some of the paste and some green onion but > it is definitely lacking something. Can anyone help me find the > missing ingredients? > > Thanks, Sandy > > > Quote Link to comment Share on other sites More sharing options...
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