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favorite uses for miso

Hi Karen,

   One thing I've read about miso is that boiling it in soup or
   something destroys some of the nutrients [and affects the
   flavor]. There are also different types of miso.

   Mine came in a kind of plastic bag so after I opened it, I put the
   package into a freezer ziplock and I store the whole thing in the
   freezer. It doesn't freeze so I can just spoon it out as I need
   it. I don't know if this is good or bad for the nutritional value
   though. I'm not sure of the shelf-life of refrigerated miso though.

   In addition to the [corrected] fish sauce substitute recipe I just
   sent in, my 2 favorite uses for it are

	Michelle's Miso Potato Salad
	Vegetarian Times' Pesto recipe (good on pasta or to make
		basic garlic bread or to add to sandwiches)

   Here are both recipes [from the archive]

     Date:    Mon, 09 May 94 04:21:49 PDT
     From:    Michelle Dick <artemis>
     Subject: RECIPE: Miso Potato Salad

     This is best with those little red creamer potatoes.  Go for the ones
     about 1" in diameter if you can find them.

     Adapted from Shurtleff and Aoyagi's _The Book of Miso_

     Miso Potato Salad

     1 T sweet white miso
     1.5 t red miso
     0.5 t honey
     1 T sake
     1 t minced ginger
     1/4 cup water
     3/4 to 1 lb baby potatoes, quartered
     2 T water

     Mix first 6 ingredients together well.  Set aside.  Heat pot and add
     quartered potatoes and 2 T water.  Sautee for 5 minutes or until
     potatoes begin to cook partway.  Add miso mixture and simmer, covered,
     for 10 minutes or until potatoes are fully cooked.  Serve hot or cold.

     Michelle Dick

     Date:    Mon, 27 Sep 93 13:05:30 EDT
     From:    jayne@xxxxxxx (Jayne Spielman)

	     Lowfat Pesto	(adapted from Vegetarian Times)

	     2 cups		chopped fresh basil leaves
	     1 cup		chopped flat leaf parsley
	     1/4 cup		toasted breadcrumbs
	     2 cloves	minced garlic
	     3 Tbsp		light miso [paste]
	     1/4 to 1/3 cup	water

	     [2 Tbsp 	grated parmesan - optional]

	     In food processor, combine everything except water. Pulse till
	     finely minced. With machine running, slowly add water until
	     reaches desired consistency.

	     According to VT, serves 6
	     Recipe as stated by VT (i.e. with Parmesan) has the following
	     nutritional analysis

	     Per serving: 53 Calories, 3g protein, 1g fat, 8g carb.,
	      2 mg chol, 2g fiber