Quoting Dale Shipp to Dave Drum <=-

has anyone had or used miso? I've heard of it often but never
tried anything that claims to have it.

I have had it in the past. It's a Japanese fermented rice paste
(often with other grains, soy or other beans added) and very salty
(I have to watch my sodium and caffeine intake these days) so I no
longer use it. It makes for a nice savory vegetarian soup base.



Cheers

Jim


... Fermented black beans are the anchovies of Chinese cuisine.

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JIM WELLER wrote to DALE SHIPP <=-

I have had it in the past. It's a Japanese fermented rice paste
(often with other grains, soy or other beans added) and very salty
(I have to watch my sodium and caffeine intake these days) so I no
longer use it. It makes for a nice savory vegetarian soup base.

I love miso soup. Had a Japanese friend introduce it to me many years ago. Kikkoman makes a decent enveloped version of miso soup I get at Walmart occasionally for a good price.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: TRADITIONAL MISO SOUP
Categories: Soups, Vegan
Yield: 6 Servings

MMMMM---------------------------DASHI--------------------------------
6 c Water
1 Strip EDEN Kombu
1/4 c EDEN Bonito Flakes
- (may be doubled)
1 sm Onion; sliced in
- very thin half moons
1 Carrot
- cut into thin matchsticks
1/2 c Bok choy
-- (cut into medium pieces)
-- (use green tops only)
1 tb EDEN Instant Wakame Flakes
1/4 Block fresh tofu
-- cut into small cubes
3 tb EDEN Barley Miso; OR...
-OR- half EDEN Barley Miso
- and EDEN Shiro Miso)
4 Scallions, chopped

Prepare Dashi: Combine water and kombu, bring to a boil. Turn off
heat. Add bonito flakes, stir and cover. Let sit for 5-10 minutes,
strain soup broth and discard bonito and kombu. Add onion and carrots
to broth, simmer 5 minutes. Add wakame flakes and greens, simmer 1-2
minutes and then turn off heat. Dilute Miso in 1/2 cup soup broth,
add to soup. Add tofu. Garnish with scallions and serve.

Combinations for miso soup are endless. Just remember, for best
results use three vegetables in small amounts and only cook them
slightly. Pay attention to colors as well as complementary flavors.

NOTE: When using EDEN Misos in any recipe, do not boil after Miso has
been added. The beneficial enzymes are destroyed by heating.

Copyright 1994 Eden Foods, Inc. <Electronic Format courtesy of Karen
Mintzias>

MMMMM

-- Sean

... The minute a man is convinced that he is interesting, he isn't.
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On 10-01-21 22:57, Jim Weller <=-
spoke to Dale Shipp about Miso <=-

has anyone had or used miso? I've heard of it often but never
tried anything that claims to have it.

I have had it in the past. It's a Japanese fermented rice paste
(often with other grains, soy or other beans added) and very salty
(I have to watch my sodium and caffeine intake these days) so I no
longer use it. It makes for a nice savory vegetarian soup base.

Salty would be a strike against it. These days we have gotten less
tolerant of salt in dishes. I guess if we try it we would use it very sparingly.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Lentil and Olive Salad
Categories: Harned 1995, Main dish, Salads, Vegetarian
Yield: 6 servings

16 oz Bag dry lentils (1 1/3 cups)
6 c ;Water
10 oz Package frozen tiny peas
8 oz Jar Kalamata olives (1 cup)
-- drained
2 Plum tomatoes
2 6" pitas
3 tb Drained capers
3 tb Olive oil
2 tb Lemon juice
1 ts Salt
1/2 ts Coarse ground black pepper

About 45 minutes before serving or early in the day, rinse lentils
with running cold water and discard any stones or shriveled lentils.
In 3-quart saucepan over high heat, heat lentils and 6 cups water to
boiling. Reduce heat to low; cover and simmer 20 minutes or until
lentils are tender.

Preheat broiler if manufacturer directs.

Meanwhile, prepare frozen peas as label directs; drain. Cut each
olive in half; discard pits. Dice tomatoes.

With serrated knife, split each pita in half; cut each half into 4
triangles. Place pita triangles on large cookie sheet; broil until
lightly toasted. Do not turn.

When lentils are done, drain well. In medium bowl, mix lentils, peas,
olives, tomatoes, capers, olive oil, lemon juice, salt and pepper.
Cover and refrigerate if not serving right away. Serve with toasted
pita.

Per serving: 470 calories; 14 g fat; 0 mg cholesterol; 1395 mg sodium.

From "Great New Summer Salads" article in "Good Housekeeping"
magazine. July 1994, Vol. 219, No. 1. Pg. 145. Electronic format by
Cathy Harned.
From: Cathy Harned Date: 06-17 Gourmet

MMMMM


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Dale Shipp wrote to Jim Weller <=-

has anyone had or used miso? I've heard of it often but never
tried anything that claims to have it.

I have had it in the past. It's a Japanese fermented rice paste
(often with other grains, soy or other beans added) and very salty
(I have to watch my sodium and caffeine intake these days) so I no
longer use it. It makes for a nice savory vegetarian soup base.

Salty would be a strike against it. These days we have gotten less tolerant of salt in dishes. I guess if we try it we would use it very sparingly.

That's the secret - do not overload. I don't like things overlay salty,
but I do like *some* salt - it enhances flavours. One of the reasons I
quit using grocery store beef and chicken "base" was that the first
listing on the ingredients panel was "salt". I use Minor's/GFS - and
salt is far down the list on that panel.

This recipe uses both miso paste and soup base - and is quite tasty if
I do say so. Note the caveat on salt. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Freezer Chicken Soup
Categories: Five, Poultry, Vegetables, Pasta
Yield: 4 Quarts

1 lb Chicken bits from the pulled
- leg quarters or GFS bag or
- rotisserie chicken
1 lb Bag frozen, mixed vegetables
- California blend or spring
- veg or your choice
4 tb GFS (Minors) Chicken base
2 tb Miso Paste
1/2 lb Linguine or spaghetti

Get out your five-quart crockpot and fill it half full
of water. Set the temperature control to high. Add the
chicken base and miso paste and stir until dissolved.

Add the chicken bits and vegetables, stirring to mix.

Add hot water to bring level to about an inch from the
top of the pot. Cover and let it cook for an hour.
Remove the cover and add the pasta (I use pan length
pasta I get from Hy-Vee), stirring to submerge.

If you like pepper - get out the pepper mill and grind
away until your wrists get tired or you think you have
enough. You won't need added salt as the chicken base
and miso are plenty salty.

Soup is ready when the noodles are done.

Makes four or more quarts

Uncle Dirty Dave's Kitchen

MMMMM

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Quoting Dale Shipp to Jim Weller <=-

It's a Japanese fermented rice paste
It makes for a nice savory vegetarian soup base.

Salty would be a strike against it. These days we have gotten
less tolerant of salt in dishes. I guess if we try it we would
use it very sparingly.

It only takes a little miso to flavour a lot of dashi.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Doi's Kimchi And Crab Casserole
Categories: Japanese, Korean, Crab, Pickles, Chilies
Yield: 4 servings

1 kg Crab
4 Clams
300 g Chinese cabbage leave kimchi
(including the juice)
Bean sprouts
Spring onion leek
1 Piece of sea kelp
Kochujan (spicy miso paste)

Kimuchi Kani Nabe

Cut the Chinese cabbage into bite size pieces. Take the long
"whiskers" or the roots off of bean sprouts, wash, and remove
excess water. Cut the spring onion and the leek into 5cm long
pieces.

Prepare a large pan or earthenware with water and fill it with
water. Place it over medium heat after adding the sea kelp. Right
before the water comes to a boil, remove the kelp and add instead
with some crab, clam and vegetables. Later, add the kimchi and the
kochujan to adjust the flavor.

Bring the pot to the dinner table and eat out of a boiling pot
while the food is hot.

Yoshiharu Doi, Japanese chef and food consultant
Original text by Doi Yoshiharu
Translated by Yoshiko Fukuda
http://oishii-web.hp.infoseek.co.jp

MMMMM


Cheers

Jim


... Foods labeled as "low sodium" must now be marked "needs salt"

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