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MELANIEC.'s Photo MELANIEC. Posts: 910
5/2/10 5:06 P

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I got mine at Whole Foods. I'm now on the lookout for Barley miso, but Whole Foods didn't have that. Will be on the lookout for it now. I also bought some Wakame that I plan to use in the soup.

I hear it's good for you for breakfast too - Alicia recommends it in the book and also Gillian McKeith also recommends miso in the morning. Except I think she uses instant a lot and Alicia says to stay away from the instant.

Melanie ~

Go Vegan!!


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_DANGERM's Photo _DANGERM Posts: 181
4/29/10 8:27 P

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I have! I think I'll have to get adventurous next week and try it. Did you have to go to a health food store for miso or does a regular grocery store have it? I find a lot of the ingredients in Alicia's recipes can't be found at my regular grocery store so I just make them once in a while when I get across town to the health food store

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MELANIEC.'s Photo MELANIEC. Posts: 910
4/29/10 7:23 P

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Have you had miso at a japanese restaurant? It really tastes about the same. The best thing is that one cup that I made was only 30 calories for the cup. Each tsp of miso was 10 calories and the piece of nori was 10 calories.

I may have a cup this evening as a snack.

Melanie ~

Go Vegan!!


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_DANGERM's Photo _DANGERM Posts: 181
4/29/10 12:52 A

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You are much more adventurous than I am! A lot of these foods are not things I grew up with and am cautious about cooking with for that reason. Now that I know it is a good recipe though I will definitely try it. I think that soup is one of those fun things to cook that you can constantly improve upon!
I do love tahini as well though. My hummus tasted completely different when I started using it!

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MELANIEC.'s Photo MELANIEC. Posts: 910
4/28/10 6:41 P

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I've had some brown rice miso in my refrigerator for a little while and I have been afraid to use it because I didn't really know what to do with it. I have really wanted to make a soup with it and when I came home from work tonight I thought - I'm going to just experiment and see what happens.

I boiled (just starting to boil) some water and took it off the heat. Then I added 2 teaspoons of the miso and stired it till it desolved. Not as salty as the miso soup (or as strong) as the ones in the restauants, but Alecia does say the kinds in the restaurants are not the same kind of miso and they are more salty (read page 70 & 71 for info on Miso). On page 249 there is a recipe for Miso soup. I took one hint from the recipe and used one sheet of nori and tore it up and put it in the soup.

Not bad at all, but I know I can get better. I'd like to try the recipe on page 249. She puts fried mochi squares on top at the end. It sounds really good. I'm going to look for some wkame and mochi this weekend and get some of those veggies to use.

There is also a good sounding recipe on the side of the package of miso. Its for a sweet and sour spread. It had miso, brown rice syrup and tahini (tahini is one of my favorite things).

So do you use it? What do you make?

Alicia recommends barley miso as the healthiest, but to have more than one type.

Melanie ~

Go Vegan!!


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