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There are more uses for miso than you can shake a chopstick at.   Types
range from very mild to "hang on, mama, my tongue just got pickled!"  That's
just my way of saying VERY salty.

I use red miso to make the classic miso soup.  Although vegans will eschew
the traditional soup base (made with dried fish flakes -- yummie), it can be
made by skipping the base and just using miso, wakame sea vegetable, and
chopped green onions, small cubes of tofu, etc.

To get a fuller picture, try http://www.miso.or.jp/miso-e/index.html and
branch out from there.  There is nothing like a hot steaming bowl of miso
soup to start the day with.


Beverly Kurtin
Personal Coach