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| | Miso soup - Wikipedia, the free encyclopedia |
 | | If pork is added to miso soup, it is called tonjiru, meaning "pork soup". | | | The most common dashi soup stocks for miso soup are made of niboshi (dried baby sardines) or kelp with katsuobushi (thin shavings of dried and smoked skipjack tuna). | | | Miso soup (味噌汁, misoshiru in Japanese) is a traditional Japanese soup consisting of a stock called "dashi" into which is dissolved softened miso. |
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http://en.wikipedia.org/wiki/Miso_soup
(386 words)
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| | Miso - Wikipedia, the free encyclopedia |
| | Miso is eaten as miso shiru (味噌汁 - miso soup) for most every meal. | | | Before miso is added to food it is always mixed with a little water or broth and left to stand for a time to activate the enzymes; akin to proofing yeast. | | | However, these vegetable and fish dishes bear NO resemblance to the term nukamiso (miso is not used in nukamiso or pickles). |
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http://en.wikipedia.org/wiki/Miso
(668 words)
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| | Vegetarian Times: Taking the mystery out of miso - seasoning - includes recipes |
| | Miso is prepared by mixing cooked soybeans with salt and koji - a starter prepared by inoculating and incubating cooked rice or barley with beneficial mold spores. | | | Mellow barley miso is my usual choice to mix into salt-free nut and seed butter spreads and sauces, though I prefer dark barley miso in the almond butter sauce in Broccoli-Almond Udon Noodles. | | | Substitute miso for salt in both uncooked and cooked dishes; about 2 tablespoons of Hatcho miso replaces 1 teaspoon of salt. |
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http://www.findarticles.com/p/articles/mi_m0820/is_n211/ai_17010263
(1506 words)
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| | Miso has gone mainstream - The Honolulu Advertiser - Hawaii's Newspaper |
| | Depending on the cook, miso is a flavor enhancer, curing agent, sauce thickener, fat substitute or culinary cure-all. | | | But when miso is used with other ingredients, the flavor is often referred to as umami, the Japanese term for a fifth flavor, different from the familiar salty, sweet, bitter and sour. | | | Miso is a thick, salty paste of fermented soybeans, koji (grain that's been inoculated with a mold that helps break down the soy nutrients in a desirable way), water and sometimes salt. |
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http://the.honoluluadvertiser.com/article/2004/May/26/il/il11ataste.html
(2964 words)
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| | Mollie Katzen Online |
| | Miso is a blend of soybeans, grain, salt, and Aspergillis orzyae, a benevolent mold. | | | Often compared to peanut butter in texture, miso can be dry and pasty, moist and smooth as apple butter, crumbly as potting soil, or nubbly with bits of bean and grain. | | | Miso has qualities that let it take the place of both wine and butter in cooking. |
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http://www.molliekatzen.com/superfoods/miso.php
(520 words)
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| | Miso Soups |
| | Miso is very sweet and delicious and can be used in making soups, aging pickles, preparing sauces and spreads, and for occasional seasoning in place of salt in cooking. | | | Wash the millet and rye-roast it in a frying pan. | | | There is a 100% soybean miso called hatcho miso, which is strong tasting and good for making long-time pickles, for making condiments such as tekka, and for regular use in soup as well, especially in the winter. |
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http://www.natural-connection.com/kitchen/chefs_corner/aveline_kushi/miso_soup.html
(1664 words)
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| | CuisineNet Digest: Miso |
| | Made from barley, it is used for soup, stews, and braised dishes. | | | Hatcho miso is a very pungent, salty variation, with a thick, grainy texture and a dark, murky color. | | | Miso is very nutritious and is a basic element of many Japanesesoups, stews, and braised dishes. |
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http://www.cuisinenet.com/digest/ingred/miso.shtml
(185 words)
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| | Miso |
| | White miso tends to have a somewhat sweeter flavor—although a salty flavor predominates in all types of miso. | | | Miso has many uses, but the quintessential miso dish is traditional Japanese miso soup. | | | Miso can also be used instead of salt in many stews or soups, especially those based on vegetables or beans. |
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http://www.pccnaturalmarkets.com/health/Food_Guide/Miso.htm
(573 words)
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| | Allrecipes Cook's Encyclopedia miso |
| | Miso is used in sauces, soups, marinades, dips, main dishes, salad dressings and as a table condiment. | | | Additionally, the miso's color, flavor and texture are affected by the amounts of soybeans, koji and salt used. | | | Shinshu miso is a golden yellow, all-purpose variety with a mellow flavor and rather high salt content. |
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http://allrecipes.com/advice/ref/ency/terms/7481.asp
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| | Miso Soup- recipes japanese vegetarian |
| | Miso soup is consumed for breakfast and is also often part of lunch and dinner accompanied with rice and pickles. | | | The colour and flavour of the miso soup varies according to the type of miso and other ingredients that are added to the soup in this recipe. | | | Tofu is the most common accompaniment to miso soup but other ingredients vary according to the time of year and what is available some common additions are wakame, bok choy, mushrooms and even seafood. |
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http://www.bareingredients.com/recipes/2000-07/misosoup.jsp
(305 words)
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| | Miso |
| | Miso paste can be stirred into simmering water along with cubes of tofu, cabbage, and shiitake mushrooms, then cooked until the mushrooms are soft and the soup is flavorful. | | | Miso can be mixed in combination with other ingredients to make salad dressings, sauces, dips, and marinades for meat, poultry, and fish. | | | Miso (fermented bean paste) is a concentrated, savory paste made from soybeans--often mixed with a grain such as rice, barley, or wheat--that is fermented with a yeast mold (koji) and then combined with salt and water. |
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http://www.wholehealthmd.com/refshelf/foods_view/0,1523,201,00.html
(529 words)
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| | Miso |
| | Use it in place of anchovy paste in recipes or as a substitute for salt or soy sauce in recipes. | | | A tablespoon of miso mixed into a cup of hot water produces a low-calorie broth to sip for an afternoon snack. | | | To make miso, soybeans and sometimes a grain such as rice, are combined with salt and a mold culture, and then aged in cedar vats for one to three years. |
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http://www.soyfoods.com/soyfoodsdescriptions/miso.html
(379 words)
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| | Vegan / Vegetarian Traditional Japanese Miso Soup |
| | Traditional miso uses fish stock and bonito flakes (dried bonito tuna). | | | Like cheese, if it develops mold on it, you scrape off the mold and what's underneath is fine (fine cheese, like, say, brie, comes _wrapped in mold_, the white stuff on the outside). | | | Traditionally, Japanese people have miso soup more in the morning than the evening so you may want to experiment with having this for breakfast with a little rice and pickled vegetables. |
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http://vegweb.com/recipes/ethnic/japanese1.shtml
(895 words)
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| | Organica News -- Aubrey's Herbals: Working Alchemy: The Miracle of Miso |
| | Compare sulfurous cabbage with sparkling sauerkraut, mild milk with tangy yogurt, bland soybeans with the deep, earthy flavor of miso. | | | As a food, miso can be thought of as an all-purpose and delicious seasoning for flavoring soups and vegetable dishes, or for making salad dressings, sauces and spreads. | | | Miso colors range from rich chocolate browns to loamy blacks, from russets to deep ambers, clarets and cinnamon reds, from warm yellows to light tans. |
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http://www.organicanews.com/news/article.cfm?story_id=187
(2193 words)
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| | What is Miso? |
| | Miso is used as a flavoring and is good as a soup or sauce base, or as a sandwich spread. | | | Men and women who ate a bowl of miso soup a day cut their risk of stomach cancer by two-thirds. | | | It originated in Japan and is made from soybeans, sea salt and sometimes another grain, such as barley. |
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http://home.ivillage.com/cooking/food/0,,3z7,00.html
(305 words)
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| | EAT-JAPAN ON-LINE ****Japanese food and culture**** |
| | Shiromiso, a white miso made from rice is native to Kyoto, hatchomiso, a sweet soybean miso is particular to Aichi Prefecture, and Shinshu, the most widely eaten miso, is a salty, red-coloured paste, produced chiefly in Nagano Prefecture. | | | Miso, or fermented soybean paste, has been one of the staples of the Japanese diet for centuries. | | | At first, it was a luxury food eaten by Buddhist monks and nobles, but by the 16th century it had become an everyday part of most people's diet. |
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http://www.eat-japan.com/health-beauty/remedy/volume6.html
(553 words)
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| | Bento.com recipes - Grilled Miso Chicken |
| | Blend soy sauce, sake mirin, miso, green onions, ginger root and garlic in a rectangular baking dish. | | | The chicken can be sauteed in a skillet. | | | Miso marinade adds a rich flavor to this country-style grilled chicken. |
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http://www.bento.com/tr-mich.html
(162 words)
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| | Info : Miso : Miso Medicine |
| | And although miso can now be found in most natural food stores and is an important ingredient in natural food cookbooks, it is still greatly underrated as a medicinal food. | | | Starting the day with miso soup is said to alkalize the body and help neutralize the acid condition caused by eating meat and sugar and drinking alcohol. | | | At first researchers associated the lower cancer rates with the orange and yellow vegetables that are traditionally cooked into miso soup, and which were known to have their own health benefits. |
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http://www.clearspring.co.uk/pages/site/products/miso/info3.htm
(1753 words)
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| | Roadfood.com Forums - seeking some miso mentoring |
| | From the land of miso, there's a dish called 'dengaku' which is eggplant or tofu brushed with miso and broiled. | | | Well, it's been so long now but I think the miso stood in for the tomato sauce rather than the cheese, or there was a bit of tomato and they 'splodged' on the miso interspersed with the mozzarella. | | | I'm thinking roasted mushrooms might also be good with the miso marinade/glaze. |
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http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=4056
(416 words)
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| | Shinmeido Miso |
| | Use miso to replace salt, bouillon cubes, or soy sauce in savory dishes, soups, salad dressings and sauces. | | | Miso is a traditional Japanese soyfood useful for adding a unique kick to soups, salad dressing, marinades, a multitude of other foods and for stimulating your cooking imagination. | | | Unpasteurized miso will keep fermenting and will ferment faster at warm temperatures, so to preserve the flavor, we recommend that you store your miso in a cool place or in the refrigerator. |
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http://www.shinmeidomiso.com/home.html
(131 words)
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| | Vegetarian Journal January / February 2000 -- The Vegetarian Resource Group |
| | Shinshu miso, a popular variety of this type, is light brown and salty; shiro miso, another popular kome miso, is white and slightly sweet. | | | Also, there is a type of miso which is made from only soybeans and salt (mame miso or haccho miso). | | | Ready-made miso soup might be more common on a regular supermarket shelf, but most of these in-clude fish ingredients. |
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http://www.vrg.org/journal/vj2000jan/2000janmiso.htm
(2089 words)
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| | South River Miso About Miso |
| | Miso is best known as a seasoning for soup; it is used for flavoring a wide variety of other dishes as well (see recipes). | | | Others trace the origins of miso to the northeastern provinces of Japan itself where archeological evidence indicates the early mastery of fermentation processes. | | | It is most often made from a combination of soybeans, cultured grain, and sea salt by a unique fermentation process, which was elevated to a state of fine craftsmanship in traditional Japan. |
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http://www.southrivermiso.com/aboutmiso/whatis.html
(502 words)
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| | MisoPage |
| | For this reason, miso is about 8 to 14 percent salt, but most of miso's intense and complex flavor comes from fermentation, not salt. | | | For dressings, combine miso with vinegar, rice syrup, mirin (a sweet Japanese cooking wine) or sesame oil. | | | Miso can take the place of dairy, particularly in soups and dressings providing a rich flavor and creamy texture. |
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http://www.efn.org/~sundance/Miso.html
(810 words)
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| | So Good! MISO MAYO |
| | MISO MAYO is made with miso from Hawaii, and is hand-packed in small batches to insure quality and freshness. | | | Use it as a spread on sandwiches, for dips or for dressing salads, chicken, tuna and veggies." | | | It has no dairy, eggs, sugar or cholesterol, is low in saturated fat, and is now wheat-free - made with non-gluten tamari for those with allergies to common wheat. |
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http://www.misomayo.com
(281 words)
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| | Miso Soup - Vegetarian |
| | Miso is a paste made from fermented soybeans, and is used often in Japanese and macrobiotic cooking. | | | Miso soup is often served at Japanese restaurants before the main meal. | | | It is used in this recipe to add flavor to the broth before adding the miso. |
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http://www.bellaonline.com/articles/art492.asp
(258 words)
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| | BLACK MOON - Japanese Miso Recipes. |
| | Continue dipping and stirring until all the miso is dissolved into the dashi. | | | Miso soup is always made by combining hot dashi with your choice of miso paste. | | | Dengaku is one of Japan's oldest types of miso cuisine. |
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http://www.theblackmoon.com/Jfood/fmiso.html
(607 words)
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| | Miso Hoisin Salmon |
| | What's Miso (sidebar to the recipe) Miso, a mainstay of the Japanese diet, is a fermented paste made from soybeans. | | | Sold in the refrigerator section of some supermarkets, health food stores and oriental markets, miso, also called bean paste, is used on soups, sauces, marinades, dips and dressings. | | | In a small bowl, stir miso with hoisin until evenly combined. |
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http://www.cookingcache.com/seafood/misohoisinsalmon.shtml
(147 words)
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| | Soups: Miso Soup |
| | Here are two recipes for miso soup and one for a noodle soup. | | | Yellow is sweet and creamy; red miso is strong and salty. | | | I have to make Miso Soup or another Japanese food staple for about 140 children (International Food Festival). |
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http://experts.about.com/q/751/468321.htm
(632 words)
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| | Hatcho Miso/Barley Miso/Shiro Miso |
| | The pronounced taste of the barley makes the Barley miso a valuable ingredient for a large number of recipes. | | | This miso is the most suitable product for new customers to try out, thanks to its velvety texture and almost sweet taste. | | | The Lima misos are very practically packed in reclosable bags, which stay upright in your cupboard. |
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http://www.limafood.com/limeng/html/producten/condimenten/miso/hatchomiso.htm
(159 words)
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| | [No title] |
| | Anyway, here's my non-traditional recipe for miso soup. | | | Pour some of the water from the pot over it (you kill some of the miso's good stuff if you boil it, so you shouldn't put it into the boiling water). | | | Stir the miso thoroughly into the water and then add this back to the pot. |
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http://www.fatfree.com/recipes/soups/miso-soup
(219 words)
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| | Untitled Document |
| | "Miso soup" is the most popular dish using Miso and it is one of the most popular Japanese cuisines, which is prepared with Japanese-style soup stock and simmered with vegetable, meat, and fish, and finally mixed with Miso. | | | It is assumed that this effect is caused by trypsin inhibitor contained in soybean that is one of the raw ingredients of Miso. |
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http://www.jadeesthetics.com/pages/chats/miso.html
(2013 words)
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| | Open Directory - Home: Cooking: Soups and Stews: World Cuisines: Asian: Miso |
| | Rice and Miso Soup - Miso soup is made by mixing miso paste (a traditional flavoring) and dashi (stock). | | | Miso Soup - Vegetarian lowfat recipe serving four, at RecipeSource. | | | Basic Miso Soup with Alaria - A basic miso soup recipe serving two to three; with variations. |
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http://dmoz.org/Home/Cooking/Soups_and_Stews/World_Cuisines/Asian/Miso
(283 words)
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| | Amazon.com: Books: The Book of Miso: Savory, High-Protein Seasoning |
| | The meaty taste of miso results from natural amino acids, which provide the savory flavor similar to meats and cheeses. | | | Miso's fairly high salt content is "mellowed by the presence of amino acids and natural oils" and is thus good for low salt and low-fat diets. | | | Available in a range of flavors, colors, textures, and aromas as varied as that of the world’s fine cheeses and wines, miso makes a delicious addition to stocks, stews, dressings, casseroles, and desserts. |
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http://www.amazon.com/exec/obidos/tg/detail/-/1580083366?v=glance
(1787 words)
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| | The World's Healthiest Foods: Feeling Great |
| | Miso is made by fermenting soybeans into a thick paste, and depending on the way this fermentation process is carried out, miso can have a deep, rich, hearty taste, or a much lighter subtly sweet one. | | | Miso (pronounced MEE-so) is one of the World's Healthiest Foods that you may not have a lot of experience with - but it is easy to incorporate this healthiest food into your meal planning! | | | The miso should simply be stirred and allowed to dissolve in the water as it simmers. |
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http://www.whfoods.com/genpage.php?pfriendly=1&tname=whfkitqa&dbid=30
(217 words)
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| | Miso |
| | Barley miso is the most popular and is available in an amber color (9% salt) and a deep brown color (12% salt). | | | It is used as a preservative, a sauce, a dip for raw vegetables and in mioshiru, which is a soup made of seaweed, fish, vegetables or shellfish. | | | The paste is made from boiled and mashed soy beans to which is added salt and malted rice, wheat or barley; it then is allowed to ferment from a week to a year. |
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http://www.bookmice.net/darkchilde/japan/jmiso.html
(324 words)
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| | Bento.com recipes - Miso soup variations |
| | Miso soup base is made out of a fish stock called dashi. | | | Here is a recipe that uses tofu, green onions, and mushrooms. | | | Home >> Japanese cuisines >> Recipes >> Miso Soup |
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http://www.bento.com/tr-miso.html
(208 words)
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| | Glock Talk - Miso Shiru |
| | I served the Miso Shiru with fried spicy Yakisoba noodles. | | | Add the miso paste and stir until miso is dissolved. | | | (I put the miso in a bowl, and added about 1/2 cup boiling broth to the miso and pre-disolved it to some extent before dumping the mixture into the boiling chicken broth) |
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http://www.glocktalk.com/printthread.php?threadid=275706
(399 words)
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| | [No title] |
| | The best type of miso to use for breakfast soup is "shiro" or "mellow white." For more information about miso, click here. | | | As complex in flavor as it is simple to prepare, a single portion of miso soup can be put together in roughly the same amount of time it takes to brew a cup of tea. | | | Although miso soup stores and reheats well, some of the beneficial enzymes in the miso will be destroyed if the soup is boiled. |
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http://www.molliekatzen.com/recipes/miso_soup.html
(324 words)
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| | Edward & Sons Trading Company, Inc. |
| | Miso is naturally rich in protein and is a satisfying vegetarian alternative for those weaning themselves from high meat diets. | | | We have achieved this sodium reduction by combining vegetables, mushrooms and selected yeast extracts with a special, lower salt miso blend. | | | Sea salt is used to regulate the natural aging process. |
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http://www.edwardandsons.com/miso_cup.html
(575 words)
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| | RecipeSource: Aka Miso(Summer Miso Soup) |
| | Miso soups are sweeter than other Japanese soups and usually are served toward the end of a formal Japanese meal. | | | If the soup seems to be seperating, stir to recombine it. | | | Pour the soup into bowls, add misoshiru no-me (miso soup garnish - see recipes) and serve at once. |
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http://www.recipesource.com/soups/soups/06/rec0667.html
(163 words)
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| | Amazon.com: Books: Miso Cookery |
| | Miso is a traditional cultured and fermented soyfood that is available to the kitchen chef in a variety of flavors, aromas, colors and concentrations. | | | Soyfoods specialist and renowned cookbook author, Louise Hagler, shows how miso can be used to enhance sauces, soups, marinades, dressings, stews, roasts, and more. | | | Miso is a traditional Asian soyfood that has a rich, robust flavor and provides high quality nutrition. |
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http://www.amazon.com/exec/obidos/tg/detail/-/1570671028?v=glance
(598 words)
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| | Miso Soup |
| | For an increasing number of Japanese now in their 20's and 30's, that will mean the taste and smell of mass produced, pasteurized miso rather than the heady aroma of textured soy pastes that had been made in vats, tubs and barrels in nearly every pre-war Japanese home. | | | One of many delightful culinary quirks of the Sanuki region, from which my husband hails, is a liking for mellow miso soup brimming with slivers of stewed eggplant, and finely sliced myoga (an aromatic, distant "cousin" of gingerroot). | | | All contestants had agreed to use abura age (fried bean curd), wakame (sea tangle), and scallions in their fermented bean paste soup, since this is a combination commonly found in many Japanese households. |
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http://www.bento.com/taste/tc-miso.html
(831 words)
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| | Fillet : Japanese Cuisine |
| | Shiro miso is traditionally eaten in the Kansai region, where Kyoto and Osaka are located, while aka miso is popular in the Kanto region where Tokyo is located. | | | Shiro miso has a sweeter flavor while aka miso has a salty flavor. | | | I now know that this "goo" is actually a paste and that it is called miso (pronounced mee-so). |
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http://www.arctic.org/~adam/sites/fillet/japan/page1.html
(197 words)
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| | Miso Soup Recipe |
| | Be careful not to boil the soup after you've added the miso. | | | Dissolve miso in 1/4-cup water and add to vegetables when cooled. | | | Add remaining water and sherry and heat through. |
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http://www.24hourfitness.com/html/nutrition/24_hour_recipes/soups/soup/miso_soup
(238 words)
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| | Discount Natural Foods - Natural Foods, & Cookware - Miso |
| | When the aspergillus mold and lactobacillus bacteria act upon the increased grain content of these misos, there is even more starch to turn to complex sugars. | | | Mellow misos contain less salt and soybeans and more rice or barley koji than our traditional misos. | | | When the aspergillus mold and the lactobacillus bacteria act on the grain, more starch turns to complex sugars in a much shorter time, creating a milder miso just right for lighter soups, sauces, and dressings. |
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http://www.goteverythingnatural.com/shopnew/miso.html
(225 words)
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| | Vegetarian Recipes Around the World - Kombu stock for miso (and lots of other) soups |
| | When I have a busy week I'll make a quart or more of it and reheat some each morning for breakfast, lunch, whenever, adding the final ingredients at each reheating. | | | If you use the thick kind you may want to steep it longer to soften it. | | | Bring garlic, ginger and kombu to a boil then immediately lower to steep for about 30 minutes. |
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http://www.ivu.org/recipes/eastasia/kombu.html
(206 words)
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| | Vegetarian Frequently Asked Questions - Food Specialities |
| | Storing Miso: If it is a dark miso, like hatcho miso, or red miso, it will keep for a while unrefrigerated, especially if it is 3 year miso. | | | If it is sweet miso like yellow, mellow white, or sweet white, it will not keep unless refrigerated. | | | Some Japanese brands of Miso contain fish stock! |
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http://www.ivu.org/faq/specialities.html
(845 words)
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| | RECIPE FOR COOKING - MISO SOUP |
| | A staple of Japanese cuisine, miso soup is served with nearly every meal in Japan, including breakfast. | | | Dissolve miso in 1/2 cup water and add to pot. | | | Heat oil in bottom of small pot, add green onion (if using) and cook for about a minutes stirring frequently. |
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http://www.fabulousfoods.com/recipes/soups/veg/miso.html
(114 words)
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| | Hatcho Miso Recipes |
| | In warmer weather, try omitting the sautéed vegetables, substitute 3 tablespoons white miso for the red miso, and top the noodles and broth with a colorful assortment of lightly steamed or simmered vegetables. | | | While vegetables are cooking, thoroughly grind toasted seeds in a suribachi or mortar. | | | For a satisfying winter meal, serve this hearty and flavorful entrée piping hot, accompanied by a side dish of greens. |
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http://www.mitoku.com/recipes/miso/phatchorecipes.htm
(359 words)
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| | Recipe: Tofu Miso Soup |
| | Add miso to the boiling liquid in the pan. | | | Using a wooden spoon, combine the water and dashi in a small pan, then bring the mixture to the boil. | | | Stir mixture over medium heat, taking care not to let it boil once the miso has dissolved (overheating will result in the soup losing much of its miso flavor). |
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http://www.recipehound.com/Recipes/2116.html
(115 words)
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