miso and tofu

[Guest guest]

I know the Japanese cook everything and then reduce the heat and add the

miso at the very last when the temperature is lower. My Japanese cookbook

says " do not boil after adding miso. " Miso soup is OK. Miso salad dressing

is OK, too. But a little bit of miso goes a looooong way.

ine

Here are two recipes from the cookbook, Dining in the Raw Cooking with " the

Buff " by Rita Romano. I've never made them.

White Miso Dressing

1/4 cup sweet white miso

1 Tbsp toasted sesame seeds

1 Tbsp canola oil

1 Tbsp barley malt syrup

2 scallions, minced

Juice of 1 lemon

Blend all ingredients and add water to desired consistency.

Miso French Dressing

1/4 cup red miso

1/2 cup canola oil

1/4 cup lemon juice

2 Tbsp maple syrup

1/4 cup scallions, chopped

2 Tbsp toasted sesame seeds

1/2 cup water

1/4 tsp dy mustard

dash cayenne

2 Tbsp ketchup (optional)

Blend all ingredients adding more water as needed.

Here's a Miso-Dill dressing and Miso soup recipe from The Book of Whole

Meals by Annemarie Colbin

Miso-Dill Dressing

1 Tbsp white (shiro) or brown rice miso OR 2 tsp shoyu (natural soy sauce)

1 Tbsp lemon juice

2 Tbsp olive oil

1 Tbsp fresh chopped dill

1 tsp shoyu (natural soy sauce) optional

Combine all ingredients, mixing well. Use either miso or shoyu, but not

both together.

Miso Soup Serves:4

2 or 3 dried Shiitake mushrooms

5 cups water

2 sheets nori seaweed

1 8-ounce cake tofu

2 Tbsp barley or brown rice miso

Chopped scallions

Soak mushrooms in 1 cup water for 10 minutes. Bring the remaining 5 cups

water to a bopil in a 2 to 3 quart soup pot. Wave the nori sheets over

medium heat until the sheets shrink and turn green; crumble the nori and add

to the boiling water.

Remove refreshed mushrooms from the soaking water; add the soaking water to

the soup. Cut off and discard mushroom stems and slice the mushrooms into

this strips; add to the soup, then reduce heat and simmer for 5 minutes.

Now dice the tofu and add to soup (tofu tip: hold tofu in the palm of your

hand and use the blunt edge of knife to cut it into cubes. It's hard to get

it off the cutting board in nice pieces) Cover the pot and simmer for 5

more minutes.

Dissolve miso in a small amount of soup stock. Stir miso into soup, then

immediately remove the pot from heat. Serve garnished with scallions.

NOTE: Double or triple the recipe and make enough soup base to last two to

three days, but do not add the miso to the whole pot. Since boiling or

reheating will destroy vital microorganisms, add the miso only to individual

servings - approximately 2/3 teaspoon each or to taste.

[Guest guest]

I know the Japanese cook everything and then reduce the heat and add

the

> miso at the very last when the temperature is lower.

Food from afar is right on here. Miso is traditionally added after

boiling is complete.

Just an addendum our favorite miso by far comes from south river.

They produce their miso in traditional form and it is truly

unbelievable.

http://www.southrivermiso.com/

Sincerely,

Dr. Marasco,BS,DC

Cincinnati,Oh

[Guest guest]

A question about miso:

* When making miso soup, or any other dish with miso that is heated, isn't that

damaging the enzymes and other goodies in the miso? There is a miso soup recipe

in NT, and she has the miso added after liquid comes to a boil, then simmered.

Just wondering. I can't handle the taste of miso raw... although I guess I

could come up with some ways of eating it, i.e. mixing it with butter. I don't

really like the taste of miso much in any form, to be honest. But I was reading

a book on miso that of course made it sound like a real wonder food and I want

to incorporate some of it in my diet. Maybe salad dressings?

A question about tofu:

*I was reading a cookbook of some sort the other day (I read so many, I have no

idea where I read this...) that said that tofu is a fermented product. Is this

right? How much tofu do y'all comsume, or recommend?

Thanks

Carolyn

[Guest guest]

Something that's surprisingly tasty is to make a spread with 1 part miso to

3 parts sesame tahini, adding water or lemon juice until you reach your

desired consistency. When I used to make and eat this on fresh bread, I

really loved it; now that I know about the value of butter, perhaps I'd

substitute butter for some of the tahini.

Hope you like it!

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