In article <[email hidden]>,
Leila said:I love miso soup at Japanese restaurants, especially if it's not out of
a packet; I even like the packet stuff okay. But until now, whenever I
buy miso and try to make soup following the package directions, it
doesn't taste quite right.Luckily I thought to read Deborah Madison's suggestions in "Vegetarian
Cooking for Everyone." Wow it turned out great.Loosely, without giving a "real" recipe: boiled some edible dried
seaweed in four cups of water for about 30 minutes; also added a chunk
of raw white onion that was orphaned in the veggie bin. 20 minutes into
it I added some dried mushrooms, plain white ones that had been on
sale. 2 minutes before the timer went off I fished out some of the more
weird, thick seaweed that I don't care to eat that much, as well as the
now squishy onion chunk. Siphoned off several tablespoons of broth and
poured it over two or three fat spoonfuls of light miso in a bowl.
Swirled the miso around in the broth to get it all creamy, dumped it
into the seaweed broth with some cut up chunks of tofu. Heated that
through, added a few shakes of soy sauce. That's it.Man was it good. I just ate the leftovers today, 24 hours later, and
the tofu absorbed the soup flavors overnight - very tasty.Maybe this is old news to some of you but I am enlightened. Much better
than the packaged stuff, and the seaweed broth gives it depth of flavor
that I love.not to mention how good it is for you...the seaweed is a potent
anti-cancer food, and tofu is good for all manner of things. But I hate
eating stuff just because it's good for you, I have to like the taste.
This is the first time I've liked home made seaweed miso soup.Leila
Last year I had a student who reported that she'd eaten 11,000 Calories
on her 3-day food record project. This seemed highly unlikely, since
she was one of the skinniest students in the class. It turns out that
instead of entering 32 ounces of miso soup into the computer program,
she entered 32 ounces of miso paste. BIG difference.
I consider any comfort food to be good anti-cancer food. If you can
keep it on your stomach after chemo, it works.
Cindy, in sunny, spring-y Seattle (crocuses and daffodils are in
bloom!!!)
--
C.J. Fuller
Delete the obvious to email me