Easy ideas for miso
Posted by isaytomatoes on Aug 19, 2009 · Member since Jun 2009 · 209 posts
20 years ago I bought some dark red miso, and I've never been able to stand it. But it was expensive, so it's still sitting in the back of my fridge--I have no idea if it's even usable anymore.
Now after reading how different white miso is, I'm tempted to buy some, but I'm kind of nervous, too. If only it came in sample sizes! I'd like a list of easy things to do with white miso before I buy it.
someone here mentioned miso on a baked potato, and certainly miso added to soup broth. What other quick and easy uses are there for miso? Help?
I bought red miso and found a few good uses for it. I put it on toast and baked potatoes. Also I like to mix about a tbsp into some brown rice... and man is it good, especially if you have that with celery! It balances out the saltiness of the miso pretty well.
I bought a plastic bottle of miso today. Its in liquid form, the brand name is Minute Miso by Hikari. It is really good, and so easy to just squirt some into my noodles that made for dinner.
I've seen that stuff in the international aisle of my local Kroger and always been afraid to purchase it because it's not refrigerated. I've always seen miso in the refrigerated section of Asian markets. I've been wanting to try miso for a while, but I've never bought it because I was afraid I wouldn't like it and have no specific recipes I think I would use it up in if I don't. Plus, there are so many different types I was a little overwhelmed at choosing one! I'm so bad about talking myself out of trying new things.
:hrmm: Per your recommendation, though, I might give the minute miso stuff a try. Is it pretty true to the "regular" stuff you get in Asian markets?
I bought a plastic bottle of miso today. Its in liquid form, the brand name is Minute Miso by Hikari. It is really good, and so easy to just squirt some into my noodles that made for dinner.
I Googled and it's only available in the US, rats. To my surprise, though,it also contains HFCS. Why?? That just seems so odd. Maybe that's for the US market?
I think they have some other Hikari products in my Asian store, just not this one.
What are HFCS?
HFCS = High Fructose Corn Syrup.
I can't think of any reason at all to put that in miso! Except that in the US they seem to put it in everything.
"Newbie" question. I have been reading all of your great and interesting ideas about white miso. Is there anything that it would NOT be good to use white miso with? In other words, it is a good idea to use a little bit every day in everything (soups, cassaroles, breads, ect)?
I don't know what it would do to bread dough. Bear in mind that it is fermented with a special culture, so you should always add it at the last moment or at the table, so that you conserve its good properties. I used to add it to my soup pot and found that in a couple of days in the fridge the soup had fermented. So add it in your bowl or cup, spread it on your toast when you're about to eat it, and like that.
Does it really tasts good on bread? Also Is it okay to use on an every day basis?
I think it tastes good on toast, but it is apparently an acquired taste, kind of like Marmite/Vegemite. I eat it on toast, on baked potatoes...you name it. Particularly when I'm feeling a bit unwell, like catching a cold or whatever.
Miso is probably fine on a daily basis, it's a bit salty so you don't need huge amounts. Half a teaspoon at a time is usually plenty.
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