Hi Karen,
One thing I've read about miso is that boiling it in soup or
something destroys some of the nutrients [and affects the
flavor]. There are also different types of miso.
Mine came in a kind of plastic bag so after I opened it, I put the
package into a freezer ziplock and I store the whole thing in the
freezer. It doesn't freeze so I can just spoon it out as I need
it. I don't know if this is good or bad for the nutritional value
though. I'm not sure of the shelf-life of refrigerated miso though.
In addition to the [corrected] fish sauce substitute recipe I just
sent in, my 2 favorite uses for it are
Michelle's Miso Potato Salad
Vegetarian Times' Pesto recipe (good on pasta or to make
basic garlic bread or to add to sandwiches)
Here are both recipes [from the archive]
Date: Mon, 09 May 94 04:21:49 PDT
From: Michelle Dick <artemis>
Subject: RECIPE: Miso Potato Salad
This is best with those little red creamer potatoes. Go for the ones
about 1" in diameter if you can find them.
Adapted from Shurtleff and Aoyagi's _The Book of Miso_
Miso Potato Salad
1 T sweet white miso
1.5 t red miso
0.5 t honey
1 T sake
1 t minced ginger
1/4 cup water
3/4 to 1 lb baby potatoes, quartered
2 T water
Mix first 6 ingredients together well. Set aside. Heat pot and add
quartered potatoes and 2 T water. Sautee for 5 minutes or until
potatoes begin to cook partway. Add miso mixture and simmer, covered,
for 10 minutes or until potatoes are fully cooked. Serve hot or cold.
--
Michelle Dick
artemis@xxxxxxxxx
Date: Mon, 27 Sep 93 13:05:30 EDT
From: jayne@xxxxxxx (Jayne Spielman)
Lowfat Pesto (adapted from Vegetarian Times)
2 cups chopped fresh basil leaves
1 cup chopped flat leaf parsley
1/4 cup toasted breadcrumbs
2 cloves minced garlic
3 Tbsp light miso [paste]
1/4 to 1/3 cup water
[2 Tbsp grated parmesan - optional]
In food processor, combine everything except water. Pulse till
finely minced. With machine running, slowly add water until
reaches desired consistency.
According to VT, serves 6
Recipe as stated by VT (i.e. with Parmesan) has the following
nutritional analysis
Per serving: 53 Calories, 3g protein, 1g fat, 8g carb.,
2 mg chol, 2g fiber