permaculture

[<fdnokes@hotmail.com>]

Yes, the water was taken out of the soup to mix with the miso paste, and 
then added back into the mix.
Thus preserving the fermented culture.
I'm now eating raw and using nama shoyu, a raw tamari like culture, on 
occasion. It does a nice job of marinating things like sprouts, sprouted 
beans, nuts, seeds and more.
Have been doing raw stirring (that's stir fry without the fry) and it's 
worked nicely.  Adding celery and carrot. A nice, raw dish, for those who 
prefer their food uncooked.
Frances

--------------------------------------------------
From: <LINDARAY@att.net>
Sent: Wednesday, November 04, 2009 3:23 PM
To: "permaculture" <permaculture@lists.ibiblio.org>
Subject: Re: [permaculture] Here is one way to make Miso Soup..

> Yes, it was stressed to me to use low heat also, not boiling.. Thank you 
> for clarifying that :).
>
> Those who taught me added the miso at the beginning, though, and wanted it 
> on the low heat for a long time, I do not know why.
> I like it the way you describe it, too.
>
> Probably even better is as a salad dressing, with no heat at all (My 
> preference only, others may differ)..
>
> Linda :)
> -------------- Original message from <fdnokes@hotmail.com>: -------------- 
>
>
> > I learned NOT to add the miso paste until the end as boiling it was not
> > desirable.
> >
> > f
> >
> > -------------------------------------------------- 
> > From:
> > Sent: Wednesday, November 04, 2009 1:17 PM
> > To: "permaculture"
> > Subject: [permaculture] Here is one way to make Miso Soup..
> >
> > > Hi Jeff,
> > >
> > > I was taught to make Miso soup years ago by folks who ate it all the 
> > > time
> > > and what they told me was, "Mix it with water and simmer iton low heat,
> > > keep cooking it and stirring it off and on until you're ready to eat 
> > > it."
> > >
> > > Since then, that's the method I have used. Add seaweed or whatever else
> > > you want to the broth while you simmer.
> > >
> > > Miso comes in the form of red, white, yellow, brown, 1-year, 2-year 
> > > aged,
> > > etc. Each age and color has a different taste, so IMHO try diffeent 
> > > ones
> > > before you decide across-the-board about Miso in general. The white 
> > > tastes
> > > very different from the brown.
> > >
> > > White Miso blended with herbs and oil with Bragg's Organic apple cider
> > > vinegar also makes a great salad dressing, or a sauce for brown rice..
> > >
> > > PS: Some folks cannot eat Soy unless it is the 2-year aged variety, so
> > > YMMV and don't take it personally if you're one of them..
> > >
> > > Stay well,
> > >
> > > Linda :)
> > > -------------------------------------------------- 
> > >
> > > -------------- Original message from Jeff
> > > : -------------- 
> > >
> > >
> > >> Hey Lawrence, would you teach us to make miso soup?
> > >> -Jeff
> > >>
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