Miso paste

[giggler]

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.

[powerplantop]

I use it and prefer red over the white.

In soups I add it at the end just before serving.

[larry_stewart]

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.

[Paid In Grapes]

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.

[pepperhead212]

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.

[CWS4322]

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.

[taxlady]

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.

[Janet H]

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?