Miso

[desayunoencama]

On Monday, I went to this Asian grocery store Sara and her mother had discovered, near Plaza España, and bought bok choy and all sorts of noodles and some sauces. I also stopped off at another one, which I'd already known, on Calle San Bernardo, where I bought two different misos: hatcho and genmai.

Normally, I use miso to make soup/broth, and it's wonderfully easy and quick: a scoop of miso, some salt, boiling water, and noodles and/oror tofu, maybe some spinach if I have it on hand.

I think I like the genmai miso more, but am not sure.

What other things can be done with miso, though? I've never really experimented with it beyond soup stock, although I think it can be used in stir frys and such.

Are there different uses for the different kinds?

Comments

[debmats.livejournal.com]

Besides what Joey mentioned, we also made a sauce for cookied veggies (boiled spinach mostly) or made a salad dressing with it. I liked broiling sliced eggplant topped with a thick coating of miso too.

[desayunoencama.livejournal.com]

I thought of trying it with the bok choy I bought. what I have to hunt for, though, is exactly how to make a sauce from the miso (instead of just slathering it on direct from the package).

[debmats.livejournal.com]

Sumiso I

2 tbsp toasted sesame seeds
3 tbsp sugar
3 tbsp miso
3 tbsp soy sauce
Grind sesame seeds in suribachi (mortar/pestle thingy). Add rest of ingredients and mix well. Combine with vegetables and toss well. (string beans, asparagus etc)

Sumiso II
3 tbsp miso
2 1/2 tbsp sugar
2 tbsp Japanese rice vinegar
2 tbsp sesame seeds
2 tsp lemon juice
Grind sesame seeds and combine with rest of the ingredients.

[desayunoencama.livejournal.com]

Many thanks!