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Re: Which miso? Plus: vegetable broth?

Thanks, Tracey. I'll start off the new year with the red.  

Another question, if it's not too much trouble.  I know tastes vary, but
have you found a vegetable broth (liquid, powder, or paste) that you
particularly like?  I'd love to have some alternatives.

I've been busy today preparing for our modified Southern-style New Year's
Day dinner with blackeyed peas seasoned with onion, bell pepper, celery, and
tomatoes; collard greens seasoned with tamari (unless I get some red miso
before then!); carrots seasoned with orange marmalade; green beans; rice;
chow-chow (tomato-based with jalapeno peppers); Coke salad (a congealed
salad with Coca-Cola in it!); pickled beets; and lots of baked breads and
goodies inappropriate for this list. 

We will have the ritual passing of the blackeyed peas with a good-luck dime
embedded in them.  With the understanding that any peas put on the plate
must be eaten during the meal, each person takes only one spoonful of
peas--no stirring around allowed--until someone gets the dime.  That person
is supposed to have unusually good luck during the year. 

So, in keeping with our New Year's tradition, I send wishes for a
"dime-in-the-blackeyed-peas" year for each and every one of you wonderful
people on the list.


At 06:34 PM 12/30/97 +0000, you wrote:
>I much prefer the red, or barley miso over the white, which has
>a more fermented taste to me. From what I can tell, the red miso
>is what is usually used in miso soups found in most Japanese
>I just bought a small tub of red miso at our local Whole Foods,
>and have been making loads of miso soup. This makes four servings,
>but I usually put two servings at a time in those large, oversized
>mugs that seem to be very popular these days. This is an excellent
>light, warming soup on cold days, or when you are feeling a little
>under the weather. Enjoy!
>Quick Miso Soup <t>
>1 12oz can vegetable broth and 1 can water, or broth equal
>           to about 4 cups of liquid
>4 tsp red barley miso
>1/2 green onion, mostly the top, sliced
>few small cubed of tofu (optional)
>Heat broth/water until just boiling. Meanwhile, chop green onion
>and tofu, and put 1 tsp miso in bottom of 4 bowls, more if you like.
>When broth boils, pour it into the soup bowls, stir the miso a bit
>to break it up, and add the tofu and green onion. 
>Makes 4 one cup servings.
>Tracey Sconyers