Comments on: Miso Hungry

By: Love In The Kitchen (@meghantelpner) (@meghantelpner) (@meghantelpner) (@meghantelpner)

Mon, 19 Dec 2011 17:22:01 +0000

What’s for lunch today!? Miso hungry…am slurpin’ it up! http://t.co/RPJGc88A #recipe

By: Making Love in the Kitchen: The Blog » Blog Archive » Tofu Becomes A Treat In Miso Soup

Tue, 07 Sep 2010 16:08:57 +0000

[...] This recipe came about, again at the cottage just like this one-pot meal and this one-pot meal. If you were looking for a sweet miso soup recipe for a meal that left tofu by the side of the road, try out this goodie that includes tofu’s fermented and much healthier cousin tempeh in Miso Noodle…. [...]

By: Tiffany Harvey

Tiffany Harvey — Thu, 05 Nov 2009 16:08:22 +0000

Just add the miso at the end to the near-boiling water, otherwise it’s the same as the recipe. (Miso should not be boiled)

By: canadianfoodiegirl

canadianfoodiegirl — Fri, 17 Jul 2009 17:35:38 +0000

I never liked miso soup until I started making it myself from a recipe that I created based on one at the South River Miso website. I think Serious Eats might have linked to them a couple of years ago. I still don’t eat it at restaurants. I sort of wish my sushi DIDN’T automatically come with miso soup, although I like the idea of the added bonus.

Miso soup is great with ginger, sesame oil, carrots, wakame (which, I just learned, is threatening other seaweed species in California with its overgrowth) and onions.

By: Laurie

Laurie — Tue, 14 Jul 2009 18:40:30 +0000

Meghan, I was just looking for something to take to work for my afternoon snack. I often do the miso and water thing, but just hadn’t thought of it today. Thanks for the reminder!

By: renee

renee — Tue, 14 Jul 2009 15:10:56 +0000

You can put miso in anything. I love the garlic red pepper miso from fall river. It’s my favorite. I believe it’s soy free too. I put it on rice, in salad dressings on english muffin pizzas, on toast, on any sandwich. Add it to egg salad, there are so many varieties of miso on fall river’s site (and elsewhere) just have to try them all. Maybe not at once. They have a long if not indefinite shelf life in the fridge. Just add your miso at the last minute to a recipe after it is done being heated. The miso should never boil, that destroys it’s properties. Just start experimenting. One warning don’t add salt to the recipe because miso is salty, you can always add but not take away.
Enjoy!
R

By: Meghan at Making Love In The Kitchen

Meghan at Making Love In The Kitchen — Mon, 13 Jul 2009 20:18:59 +0000

The trick is to get real Traditional Miso (Traditional Miso being my brand of choice). It should come in the fridge section of your health food store or asian grocer. And if it is too salt, then use less of the paste.

If it is traditionally prepared soy miso or brown rice miso would be gluten-free. Some are fermented with barley so if you are GF, avoid this variety.

By: Chloe

Chloe — Mon, 13 Jul 2009 18:42:12 +0000

That looks great, but did you find it to be especially salty? I’m not sure if it’s the miso or other ingredients in miso soup but sometimes the salt overwhelms all the other flavors.
Let me know, I’d love to make this sometime when we’re in the mood for a light soup!

By: Michelle

Michelle — Mon, 13 Jul 2009 17:43:33 +0000

So is miso paste gluten free? I was under the impression miso soup wasn’t, but maybe this is just the packaged stuff?

By: Sweta

Sweta — Mon, 13 Jul 2009 16:42:34 +0000

This is a great recipe-love the addition of cilantro as a garnish!!