miso/miso paste

  1. So, when I'm not eating what's cheap and plentiful, I try to eat vegitarian. I have in the past used miso soup base as a seasoning (and for protein) when I make steamed rice.

    So anyway, I bought a container of miso paste last time I was at the grocery store, figuring that I would figure out what to do with it. Miso is supposed to be a staple of the Japanese diet. They eat miso soup for breakfast, and it's healthy. Does anyone know how to use miso. In what? How does one make miso soup from scratch?
  2. 6 Comments

  3. by   Nurse Ratched
    I have a simple recipe for miso soup. I actually found the miso too salty for my taste, but let me know what you think if you try this .

    1 tblsp vegetable oil
    2 cloves garlic, finely chopped
    1/2 c chopped onion
    1/2 c very thinly sliced carrots
    1 c sliced mushrooms
    1/4 c miso
    4 1/4 c water

    Heat oil in skillet. Add garlic, onions, carrots, and mushrooms. Cook stirring frequently 5-10 minutes until vegetables are tender.

    Gradually stir 1/4 c of water into the misoin a small bowl, mixing until smooth. Add to saucepan with remaining water. Cook until hot.
  4. by   Tweety
    I basically just use water, miso and sliced green onions and chunks of Japanese style tofu (the one that comes in a box Mori Nu), and some wakame seaweed. Love it!

    Lately though I've been buying instant miso soup in the Asian grocery I got to. It has the miso seaparate and a pack of spices you dissolve with water.

    I think it's too complicated to make at home. It has to ferment, etc. Can't help you there.
  5. by   Cynthiann
    I think I will try some of you guys recipes. Do any of you know if it's ok to freeze miso paste?
  6. by   Tweety
    Originally posted by Cynthiann
    I think I will try some of you guys recipes. Do any of you know if it's ok to freeze miso paste?
    I'm not sure if it's o.k. to freeze. But it keeps in the fridge indefinately without spoiling. I've had some in my fridge more nine or more months and it still keeps fine. Something about the fermentation process keeps it from spoiling.
  7. by   Tweety
    Also, remember it goes into very hot water, not boiling. Boiling destroys it's nutritional value. It can be added to any kind of soup after you make it, instead of salt for some flavor.
  8. by   adrienurse
    Very interesting. It is very very salty, so I have to learn to use just a bit. I like the taste though. I noticed that there were several different kinds, I can't remember the other two, but I bought the shiro variety. Who knows more about this?