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Hello all,
        Thanks for the good info produced on this list. I'm interested in
making a miso soup for work. My idea is to make a basic veggie broth and
freeze it into portions that could be thawed daily. I could then add peas,
corn or what ever as I throw it into the microwave at work and add the miso
afterwards. Does anyone have experience in using some type of noodle or rice
in my "semi-instant" soup idea?    #2 when using kombu or shitake mushrooms,
do you throw the soaking liquid out or do you add it to the soup mix?  #3 I
can't seem to cook brown rice in small quantities does rice freeze well??
Any suggestions to the "semi-instant soup idea are gladly accepted!
Larry Pitts