Date: Tue, 30 Dec 1997 10:34:09 -0800 (PST)
From: Tracey Sconyers (firstname.lastname@example.org)
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.