Text 18685, 121 rader
Skriven 2007-08-09 00:21:34 av Carol Shenkenberger (3:800/201)
Ärende: Miso recipes
====================
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Niboshi Miso Soup
 Categories: Japan, Seafood, Soups
      Yield: 4 servings
 
    900 cc Water
     30 g  Niboshi (small dried
           Sardines = dashi)
     30    Half-inch cubes tofu
           Wakame seaweed (dry or
           Fresh)
      2    Stalks green onions,
           Chopped
      5 tb Miso (adjust to taste)
 
  Remove head and gut of niboshi. Soak niboshi in a bowl of 900cc water
  more than 30 minutes. Boil water and niboshi 3-5 minutes.
  
  Remove niboshi and add miso and dissolve completely. Add tofu and
  wakame seaweed, simmer gently about 3 minutes. Turn off the heat and
  add chopped green onions, then serve.
  
  Note: You have to cook the hard vegetables longer. If you have a
  combination of soft and hard vegetables, add the soft vegetables
  later. The miso flavor will weaken if you overcook the miso.
  
  Miso Soup Varieties :
  
  *Types of gu (ingredients) and preparation suggestions
  
  Green onion, sliced or chopped Chinese cabbage, cut into bite-size
  squares or triangles Cabbage, cut into bite-size squares or triangles
  Chives, chopped Spinach Onion, sliced Pea shoots Bean sprouts Soybean
  sprouts Mushroom, sliced Enoki mushroom Egg plant, thinly sliced Silk
  melon, thinly sliced Bamboo shoots*, thinly sliced Winter melon*,
  thinly sliced Turnip*, thinly sliced Potato*, thinly sliced Japanese
  pumpkin*, thinly sliced Tofu, cut into small cubes Fried tofu, cut
  into small cubes Wakame seaweed Natto beans, minced Clam Oyster Egg
  
  * These hard vegetables must be cooked for ten minutes or so.
  
  Not recommended: green pepper, celery, bitter melon, water cress
  (vegetables with strong flavor), tomato, cucumber.
  
  xxcarol's edit, this is very close to a home comfort food we make all
  the time but we don't even try to dehead and gut the tiny dried
  niboshi we use for it.  We also like red bell peppers in it and
  cucumber works just fine.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Green Beans in Spicy Miso Sauce
 Categories: Side dish, Chilies, Sauces, Onions, Beans
      Yield: 2 Servings
 
    1/2 tb EDEN Hot Pepper Sesame Oil
      1    Clove garlic; minced
    1/2    Onion; thinly sliced
      1 c  Green beans; trim ends
  1 1/2 tb EDEN White (Shiro) Miso,
           -dissolved in
    1/2 c  Water or stock
      1 ts EDEN OrganiC Barley Malt
           -OR- maple syrup
  1 1/2 ts EDEN Mirin
      2 ts EDEN Kudzu or arrowroot
 
  In a large skillet, heat Hot Pepper Oil and saute garlic for 30
  seconds. Add onion and saute until translucent. Add green beans and
  saute for 3-5 minutes. Mix dissolved Miso, Barley Malt, Mirin and
  Kudzu or arrowroot together. Add to hot vegetable mixture and simmer,
  stirring constantly for about one minute or until thick. Serve as a
  side dish or as a topping for noodles.
  
  Copyright 1994 Eden Foods, Inc. <Electronic Format courtesy of Karen
  Mintzias>
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Brill's Baked Potato Chips
 Categories: Snacks, Vegetarian, Wild, Chilies
      Yield: 6 servings
 
      5 tb Olive oil or corn oil
      2 tb Dark-colored miso
      4    Cloves garlic, peeled
      1 ts Dried rosemary, finely
           Crumbled
      1 ts Paprika
      1 ts Chili paste or
    1/8 ts Cayenne pepper
    1/2 ts Turmeric
      4    Common spicebush berries
      4 lg Potatoes, very thinly
           Sliced
 
  (the super-thin slicing disk of a food processor is perfect here)
  
  Preheat the oven to 250 degrees. Place all the ingredients, except the
  potatoes, in a blender or food processor and process until smooth.
  Coat the potatoes evenly in the pure. Arrange the potatoes in a
  single layer on cookie sheets and bake for 20 minutes. Check the
  potatoes often and if any chips look like they're getting overcooked,
  turn them with a metal spatula or tongs. Bake the potatoes until they
  are lightly browned and crisp on both sides, another 20 minutes.
  Check the potatoes often and remove any chips that are done, to avoid
  burning them. Eat the potato chips hot or cooled to room temperature.
  
  From: Wildman Steve Brill
 
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                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (3:800/201)