• Miso soups

    From JIM WELLER@1:135/392 to SEAN DENNIS on Sat Oct 9 13:24:00 2021

    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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