Guest guest Posted March 13, 2006 Report Share Posted March 13, 2006 I know the group talks about miso soup often and the benefits from it, and I want to start making some, there's recipes in the files. Should I start with a light or dark miso? Why is it in different colors and does the flavor vary? TIA, Lee Mail Bring photos to life! New PhotoMail makes sharing a breeze. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2006 Report Share Posted March 13, 2006 hi Lee, i suggest starting with a light miso. the colors will vary depending on the grain or bean used, and the saltiness level. darker misos are generally saltier, but i do have recipes that call specifically for light or dark, and since i'm asian and use these things a lot of the time i keep both in my fridge. good luck! stef -- http://www.stefoodie.net http://www.noodlesandrice.com (with b5media) http://www.beyondadobo.com On 3/13/06, Lee <paisleytrees wrote: > > I know the group talks about miso soup often and the benefits from it, > and I want to start making some, there's recipes in the files. Should I > start with a light or dark miso? Why is it in different colors and does the > flavor vary? > TIA, > Lee > > > > Mail > Bring photos to life! New PhotoMail makes sharing a breeze. > > Quote Link to comment Share on other sites More sharing options...
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