Quoting Sean Dennis to Jim Weller <=-
Kikkoman makes a decent enveloped version of miso soup I get at
Walmart occasionally for a good price.
Back when I could handle the salt content I would buy a tub of miso
at my pan Asian store very cheaply along with Japanese Nori or
Korean Gim (same kelp as English Laver) as they didn't stock Kombu
(another edible kelp). Instead of shaved katsuobushi (dried
skipjack or bonito tuna) I used strips of local sun dried trout or
whitefish to make my own dashi.
Title: TRADITIONAL MISO SOUP
Another way to go:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Korean Bean Curd (Miso) Soup
Categories: Beans, Soups, Mushrooms, Tofu, Korean
Yield: 4 servings
3 1/2 c Water
3 tb Denjang (Korean bean curd
Paste)
1 tb Garlic paste
1/2 tb Dashi granules
1/2 tb Gochu jang (Korean hot
Pepper paste)
1 Zucchini, cubed
1 Potato, peeled and cubed
1/4 lb Fresh mushrooms, quartered
1 Onion, chopped
12 oz Soft tofu, sliced
In a large saucepan over medium heat, combine water, denjang,
garlic paste, dashi and gochu jang. Bring to a boil and let boil 2
minutes. Stir in zucchini, potato, mushrooms and onions and let
boil 5 to 7 minutes more. Stir in tofu and cook until tofu has
expanded and vegetables are tender.
From: Jennifer Sandberg
MMMMM
Cheers
Jim
... A little fermented curd will do the trick.
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