I've been eating the Kikkoman Tofu Miso Soup as a snack for some time.
I'd love to hear some of the favorite recipes for Miso as well as
other soups. I like almost everything and I'm looking for a soup that
is more filling. I have heart problems and have to avoid things like
heavy cream and such, but even a multi-veggy soup would be something I
would like.

You folks always make me hungry!

James V. Silverton, I'll be in the Gaithersburg area in the last week
of May. What's the best sushi place to go to if I was looking for a
$25 per/person range place? I just had a 800 foot 8' privacy fence put
around my property with the auto-gates and all the bells, and I want
to give my wallet a break.

I do eat some things that are "bad" for me, but if I don't enjoy a
treat once in awhile, I'd go nuts.

"Questions" > wrote in message
...
> I do eat some things that are "bad" for me, but if I don't enjoy a
> treat once in awhile, I'd go nuts.
>

If the usual dashi + miso + tofu + wakame + scallions + maybe age(fried
tofu)
Miso soup is gertting boring, here's a Miso soup that's unusual, probably
not
good for you, but really tasty.......bacon and bean sprouts.
Another one that I'll do once in a while is using small clams, Asari
(manilla clams)
or Shijimi (don't know that they're called in English). Basically create a
clam broth
with the clams in it, use more Red miso than White.
M

On Fri, 15 Apr 2005 00:35:07 GMT, "Musashi" >
wrote:

>
>"Questions" > wrote in message
.. .
>> I do eat some things that are "bad" for me, but if I don't enjoy a
>> treat once in awhile, I'd go nuts.
>>
>
>If the usual dashi + miso + tofu + wakame + scallions + maybe age(fried
>tofu)
>Miso soup is gertting boring, here's a Miso soup that's unusual, probably
>not
>good for you, but really tasty.......bacon and bean sprouts.
>Another one that I'll do once in a while is using small clams, Asari
>(manilla clams)
>or Shijimi (don't know that they're called in English). Basically create a
>clam broth
>with the clams in it, use more Red miso than White.
>M
>
>
When I eat bacon, my favorite way is to cook it crunchy over charcoal.

Where is a good online place and brand of the miso paste? Is this the
best way to prepare miso at home, by using the paste?

I love seaweed in any form. I like to add it to all of my salads,
soups, stews and anything else I can think of.

Now, I have to go see what snack I can make.

"Questions" > wrote in message
...
> On Fri, 15 Apr 2005 00:35:07 GMT, "Musashi" >
> wrote:
>
> >
> >"Questions" > wrote in message
> .. .
> >> I do eat some things that are "bad" for me, but if I don't enjoy a
> >> treat once in awhile, I'd go nuts.
> >>
> >
> >If the usual dashi + miso + tofu + wakame + scallions + maybe age(fried
> >tofu)
> >Miso soup is gertting boring, here's a Miso soup that's unusual, probably
> >not
> >good for you, but really tasty.......bacon and bean sprouts.
> >Another one that I'll do once in a while is using small clams, Asari
> >(manilla clams)
> >or Shijimi (don't know that they're called in English). Basically create
a
> >clam broth
> >with the clams in it, use more Red miso than White.
> >M
> >
> >
> When I eat bacon, my favorite way is to cook it crunchy over charcoal.
>
> Where is a good online place and brand of the miso paste? Is this the
> best way to prepare miso at home, by using the paste?
>

Yes...the best Miso soup is when you make it from scratch at home.
For dashi, if you don't want to work with iriko, konbu, katsuo bushi...you
canb always buy the "dashi bags".
Miso is sold in paste form, and comes in Red and White. Best to buy both and
mix them to your personal taste. You;ll need a small strainer to mix the
miso into the
pot of dashi. I can't recommend an online place for Miso cause I buy it
locally
in a Japanese food store.

> I love seaweed in any form. I like to add it to all of my salads,
> soups, stews and anything else I can think of.

Most people use dried wakame, but sometimes you can buy it in fresh form.
You just have to rinse the salt off first, but it makes a big difference.

M

> Now, I have to go see what snack I can make.
>
>

Nameko mushrooms are sometimes added to miso soup. They are small
mushrooms that have a slightly slippery texture. Nameko is usually
available canned or in jars, but rarely fresh.

I also like to put daikon, carrots and kabocha (Japanese pumpkin) in my
miso.

Dried wakame can be thrown in right before serving.

You could also use fish to start your broth and add a little more
heartiness.

Good luck!