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    Originally posted by Mona~on~wheels
    Okay, it's a paste made from soybeans & a grain fermented, used in soups.
    What do you usually put in the soup?
    It said Asian, Japanese soup.
    Mona, I can't get you over your fear of what seems too strange for you to try and more and more that is what I'm getting from these exchanges. I said repeatedly that each packet carries a basic soup recipe of carrots, onions and green onion - but have purposely left out that it also calls for wakame, a seaweed, just because of anticipating resistance of the kind you're showing now. True, it's only a teaspoon each time and the wakame is cheap and readily available online but even the concept of a seaweed food component (there are many of them with various qualities and culinary uses) is alien to most 'American minds' considering their palates.

    Any real curiosity about uses of/for miso are readily answered with your friendly google - as is true for it's history and variations as it traveled from century to century and one global nesting place to another. It's a little exotic. Get over it.
    Last edited by Juke_spin; 1 Sep 2008, 11:15 PM.
    "The world will not perish for want of wonders but for want of wonder."
    J.B.S.Haldane

    Comment


      Juke, do you ever make homemade tomato sauce? I grew brandywines this summer and am attempting sauce for the first time. Presently, I need a screen to strain out the seeds.

      Also, I plan to try some Miso soon, but prefer to make soups in large batches. Can you recommend an amount of Miso per, say, liter of soup? Thanks.
      "I'm lost. I'm no guide, but I'm by your side." - Pearl Jam

      "It decomposes, mendicant, therefore, truly, one calls this the world." -- Loka Sutta

      Comment


        My Dad went Vegan and looks like crap now. He looks pale and skinny. A lot of vegtables have pesticides look at apple juice and tomatoe thing. Nothing is good or safe for you now days.

        Comment


          Originally posted by Saorsa
          Juke, do you ever make homemade tomato sauce? I grew brandywines this summer and am attempting sauce for the first time. Presently, I need a screen to strain out the seeds.

          Also, I plan to try some Miso soon, but prefer to make soups in large batches. Can you recommend an amount of Miso per, say, liter of soup? Thanks.
          Nix on the tomato sauce. I used to use various tomato sauces on various pastas; even made my own pastas with a home extruder machine - but I never use it on pasta anymore.

          Here's one of Eden's basic soup recipes for their miso:

          Basic Miso Soup
          Ingredients

          3 inch piece Eden Wakame
          or 1 teaspoon Eden Instant Wakame Flakes
          4 cups (or a liter) water
          1/2 cup onion, thinly sliced
          1/2 cup carrots, julienned
          1 1/2 (4 tabls for Juke's variation) Tablespoons Eden Organic Mugi Miso, dissolved in 2 T. cold water
          3 Tablespoons green onions, finely sliced

          Directions

          Rinse wakame, soak in cold water to cover for 5 minutes and dice. If using instant wakame flakes, add directly to the pot; no soaking required. Bring water to a boil. Add onions and wakame. Simmer 3 minutes. Add the carrots and simmer 5 minutes. Reduce the flame to very low. Add pureed miso and simmer 2 minutes. Do not boil after adding miso. Garnish with green onions.

          Optional Ingredients: tofu, dried tofu, shiitake mushrooms, leafy greens, daikon, lotus root, leeks, round or root vegetables, cooked noodles or even leftover, cooked organic grains.

          Eden Organic Hacho, Genmai or Shiro Miso may be substituted for Mugi. You may need to use just slightly more miso, 1/2 teaspoon, if using one of these.
          http://www.edenfoods.com/recipes/view.php?recipes_id=50

          There's lots more recipes at their site but I've used this one (above) each time although I've more than doubled the miso paste and, sometimes, the veggies as well. I've kept this as a soup/stew stock in the fridge for up to four days without problems, adding rice and/or barley and/or pasta each time I took some out to heat into a meal. OK, sometimes I added some seafood as well. I wish I would go completely vegan but so far have settled for my halfway approximation. It has resulted in increased vitality though, as well as a more relaxed stance and feeling about my relationship with the ecosphere.*

          *http://dictionary.reference.com/browse/ecosphere
          "The world will not perish for want of wonders but for want of wonder."
          J.B.S.Haldane

          Comment


            Fantastic! Thank you for the link.
            "I'm lost. I'm no guide, but I'm by your side." - Pearl Jam

            "It decomposes, mendicant, therefore, truly, one calls this the world." -- Loka Sutta

            Comment


              Originally posted by Juke_spin
              Mona, I can't get you over your fear of what seems too strange for you to try and more and more that is what I'm getting from these exchanges. I said repeatedly that each packet carries a basic soup recipe of carrots, onions and green onion - but have purposely left out that it also calls for wakame, a seaweed, just because of anticipating resistance of the kind you're showing now. True, it's only a teaspoon each time and the wakame is cheap and readily available online but even the concept of a seaweed food component (there are many of them with various qualities and culinary uses) is alien to most 'American minds' considering their palates.

              Any real curiosity about uses of/for miso are readily answered with your friendly google - as is true for it's history and variations as it traveled from century to century and one global nesting place to another. It's a little exotic. Get over it.
              Yep, use to southern cooking! Thanks for the info! I'm over it.
              sigpic

              Comment


                Originally posted by Mona~on~wheels
                Okay, it's a paste made from soybeans & a grain fermented, used in soups.
                What do you usually put in the soup?
                It said Asian, Japanese soup.
                Mona I learned to love miso soup while I was living in Japan. The great thing about it is you can put just about anything you want into it. The only thing that really defines miso soup as such is the mixing of the miso paste with the dashi soup stock.

                In Japan I found a lot of regional and seasonal differences as to what was in the soup. So pretty much anything goes. Some of the things my partner and I like when we make it include salmon, chicken, grilled eggplant and mushrooms, butternut squash, snow peas, bean sprouts, chinese cabbage, and on. The list is pretty endless, limited only by your imagination and what things you like to eat. We usually make it with whatever happens to be in the fridge or whatever we are in the mood for. My partner also likes to go to the Asian supermarket and pickup things like okra and natto beans once in a while as a change from what we normally get from the our neighbourhood grocery store. This weekend we planned to try a simple miso soup recipe that called for tofu but didn't get around to it. Maybe next weekend.

                Here is a link that is a pretty good introduction to miso soup. It goes through everything from the different kinds and colours of miso paste to helpful utensils and recipe variations. We get some of our recipes from here. But if you google you find thousands of pages with information and recipes. My partner usually makes it from scratch but we have found some of the instant stuff isn't too bad once you add the vegtables you like (and meat or fish if you wish).

                http://www.squidoo.com/misosoup

                Last edited by orangejello; 2 Sep 2008, 11:52 AM.

                Comment


                  I saw earlier in post that it would help the enviroment, no-no, cows methane adds alot, so I do my part by eating the cows for you guys. I am trying for my wife and I to change our diets, she's diabetic and all of you have convinced me for the sake of BProgrm. to eatmore veg and fruits, if we can afford it.

                  Comment


                    Originally posted by orangejello
                    Mona I learned to love miso soup while I was living in Japan. The great thing about it is you can put just about anything you want into it. The only thing that really defines miso soup as such is the mixing of the miso paste with the dashi soup stock.

                    In Japan I found a lot of regional and seasonal differences as to what was in the soup. So pretty much anything goes. Some of the things my partner and I like when we make it include salmon, chicken, grilled eggplant and mushrooms, butternut squash, snow peas, bean sprouts, chinese cabbage, and on. The list is pretty endless, limited only by your imagination and what things you like to eat. We usually make it with whatever happens to be in the fridge or whatever we are in the mood for. My partner also likes to go to the Asian supermarket and pickup things like okra and natto beans once in a while as a change from what we normally get from the our neighbourhood grocery store. This weekend we planned to try a simple miso soup recipe that called for tofu but didn't get around to it. Maybe next weekend.

                    Here is a link that is a pretty good introduction to miso soup. It goes through everything from the different kinds and colours of miso paste to helpful utensils and recipe variations. We get some of our recipes from here. But if you google you find thousands of pages with information and recipes. My partner usually makes it from scratch but we have found some of the instant stuff isn't too bad once you add the vegtables you like (and meat or fish if you wish).

                    http://www.squidoo.com/misosoup

                    Thanks OJ for explaining. I really would like to step out of this square box I live in. lol I love eggplant and was wanting to find a new way to eat it. (instead of fried) I love mushrooms too. I make the same beef stew over & over like mom use to make. I love it, but I get tired of it always the same ole thing. Thanks for the link I'll go ck it out. Mona
                    sigpic

                    Comment


                      Originally posted by Mona~on~wheels
                      Thanks OJ for explaining. I really would like to step out of this square box I live in. lol I love eggplant and was wanting to find a new way to eat it. (instead of fried) I love mushrooms too. I make the same beef stew over & over like mom use to make. I love it, but I get tired of it always the same ole thing. Thanks for the link I'll go ck it out. Mona
                      I can remember the first few years I lived on my own I pretty much ate meat loaf and instant pototes almost everyday broken up by the occasional chinese take out or pizza

                      I like both egg plant and mushrooms too. Here is a good link to a pretty easy recipe for grilled eggplant and mushroom miso soup that we like. We don't make very often it seems but its very tasty.

                      I have a few easy eggplant recipes you might like. I will start a new thread and post them there because I would also like to hear if others have any as well.

                      http://www.justhungry.com/2006/08/a_...ay_3_gril.html

                      Comment


                        Thanks OJ! That's simple enough. I'll fix it as soon as the Miso gets here.

                        sigpic

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                          Our shipping season is from September 15th until May 15th, depending on weather conditions.

                          We will have a fresh supply of Dandelion Leek Miso and Red Pepper Garlic Miso in the Fall!

                          To learn more about all of our products click here. Or, on the menu above, click on OUR PRODUCTS.

                          Thanks to all our loyal customers for another successful miso season.

                          June 2008
                          "The world will not perish for want of wonders but for want of wonder."
                          J.B.S.Haldane

                          Comment


                            Great. More unhealthy add spam recipes for lazy powder food. -I personally will not try any of those tiger juke soups, but stay healthy and virile by eating -real food.

                            Comment


                              Originally posted by Leif
                              Great. More unhealthy add spam recipes for lazy powder food. -I personally will not try any of those tiger juke soups, but stay healthy and virile by eating -real food.
                              Hickup!
                              "The world will not perish for want of wonders but for want of wonder."
                              J.B.S.Haldane

                              Comment


                                My first attempt at homemade tomato sauce came out with mixed results. I left it to simmer for too long, so it became more of a paste, but remained quite flavorful.

                                Ingredients:
                                6 large Brandywine Tomatoes, peeled
                                2 Sweet Bell Peppers
                                6 small boiling onions
                                3 spears of freshly chopped celery
                                1 heaping tablespoon of garlic
                                1 bay leaf
                                Basil, Oregano, Pepper, Salt

                                Brought it to a boil for 10 minutes, simmered for 2.5 hours, but I'd recommend simmering for only 1.5 hours depending on your desired thickness for the sauce.
                                "I'm lost. I'm no guide, but I'm by your side." - Pearl Jam

                                "It decomposes, mendicant, therefore, truly, one calls this the world." -- Loka Sutta

                                Comment

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