Miso / was healthy IS expensive, birthday, breadcrumbs

[Guest guest]

>went to the health food shop yesterday and treated

myself to such things as miso . . .

 

I use miso for adding flavour (and goodness) to soups and stews. And in that way

I use it

quite a bit - but I feel I should be doing more with it. A quick pick-me-up is

miso stirred

into a mug of boiling water. And it makes a nice light soup with some

chillies,ginger, a

cube or two of tofu and a few spinach leaves and either green onion or cilantro

or both.

But after that I'm stymied. Any suggestions???

 

Best, Pat

[Guest guest]

Hi Pat, I'm a miso-holic, ( and not looking for a cure

<grin>)my day starts with a cup of miso soup, white

miso.the white is very mild flavored and good in mock

tuna/chicken salads,hummus, mashed potatos, anything

you want really. the red is wonderful in beans - a

teaspoon or so in the serving bowl -( don't want to

boil it with the beans, that kills the good

lactobaccili)adds just the right amount of salt and

extra flavor (high bp = no salt in cooking)in stir

fry/chow mein/chop suey type dishes too- added at the

end of cooking instead of so much soy sauce- again,

less salt-more taste.

and if you've had to take antibiotics and need to get

those tummy flora back in balance miso's good for that

too. (been there, done that)

here's a link to some miso info and recipes

 

http://www.southrivermiso.com/aboutmiso/whatis.html

 

peace,

Angela

 

 

--- veggiehound <veggiehound wrote:

 

> I use miso for adding flavour (and goodness) to

> soups and stews. And in that way I use it

> quite a bit - but I feel I should be doing more with

> it.

<snip>

Any suggestions???

>

> Best, Pat

>

>

>

>

 

 

great grandma recycled, she called it making do.

 

who I am is fine, it's just this body that's disabled!

 

middle age = that time of life when we realize yesterday's sex, drugs and rock

and roll are todays memories, prescriptions and golden oldies!