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03-07-2020, 07:09 AM
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#1
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Sous Chef
Join Date: Dec 2007
Location: Austin, TX.
Posts: 682
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Miso paste
Do Y'all on this fun list use Miso?
I bought some from the fridge section of my local food store.
I got the Red variety, supposed to be Tastey and good for you, as it is alive and fermented.
I have been on a real Noodle soup Jag lately, but would like to move beyound the usual Pkg. Ramen Noodles I buy at the Walmart!
Eric, Austin Tx.
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03-07-2020, 11:05 AM
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#2
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Head Chef
Join Date: Feb 2009
Location: Louisiana
Posts: 2,499
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I use it and prefer red over the white.
In soups I add it at the end just before serving.
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03-07-2020, 09:29 PM
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#3
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Executive Chef
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,964
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Im hit or miss with Miso.
Only Miso soup Ive ever really liked was in Providence RI.
I have a tub of Miso in my fridge, must be several years old ( stuff lasts forever)
On occasions Ill throw a spoon of it in something.
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03-08-2020, 05:56 AM
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#4
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Assistant Cook
Join Date: Sep 2018
Location: Rural Iowa
Posts: 19
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I absolutely love miso. I usually use a white miso or chickpea miso because both are lower in sodium. I have used more robust types that have a deeper flavor and it's nice, but I buy in large quantities (15lb bucket) that usually last 10-11 months. I buy high quality brands and have to have them shipped in($$$), and they don't ship from April to Oct because of the heat. We keep the bucket in the freezer and have a jar that we refill from it in the frig. There is a difference in the flavor and textures of differing brands, some are much more to my liking than others. When we run out during the no ship period and I make it civilization that has an asian market, I buy some to carry us over-- cheaper but not as good, IMHO. I've tried some other brands that do ship during the warm months and they can be good enough.
I make a lot of "soups" (more like stew to porridge consistancy) and I don't use salt when cooking and add the miso right before serving. I eat a vegan diet and my wife is almost so, though she will occasionally have a bit of parmesan on pasta. At our house we've used it in place of cheese or butter on veggie sandwiches. I prefer it to a soy sauce when eating rice or noodles taking a small dab and mixing it in. I have even experiement with using sweets to get a sweet n' salty combination.
There are a lot of different recipes out there if you like the stuff and need a few ideas.
Not going to comment on the health benefits--because honestly, I don't know.
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03-08-2020, 11:45 AM
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#5
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Head Chef
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 2,285
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I often use miso as a seasoning ingredient, mostly in soups, but I'm not a fan of miso soup. I have some yellow miso in the fridge, but use mostly red, for the extra flavor.
__________________
Dave
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03-08-2020, 11:57 AM
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#6
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Chef Extraordinaire
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
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A friend used to mix Miso with tahini paste and serve it with pita. Love Miso. It is on my list to pick up at the base when I go with my Dad to GF. I love all Miso and use it in soups, in gravy, with seafood.
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03-08-2020, 01:32 PM
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#7
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,418
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When I wasn't eating nightshades, I did a lot of web searching for tomato and tomato paste substitutes. One of them that I found, but never tried, was to substitute miso for tomato paste, when the tomato paste is in a dish mostly for the umami.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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03-09-2020, 01:36 PM
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#8
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Certifiable Executive Chef
Site Administrator
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,870
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I love miso as well and have several staple uses.
- Miso soup with ginger and pine nuts as an pre-dinner hunger chaser.
- Braised veggies (stir fry) and add a dollop of miso at the end to season.
Since I'm not sure how well miso keeps and I seem to go through it slowly, I store it in the freezer. Is this needed?
__________________
Forget love... I'd rather fall in chocolate!
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