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| I was wondering what type of miso people used as a soup flavoring. I know it probably depends on the soup, so how about
- a mixed veggie soup- carrots, celery, maybe lentils...
- miso soup like in a sushi restaurant
- a pasta soup- like tortellini, spinach and white bean
also, what brand. there seem to be so many out there. i would probably buy it at a Whole Foods, but there is also a Korean market I shop at sometimes and they carry so many brands, most of which I can't read... | |
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| i thought Miso was soup?
not an additive | |
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| I make this amazing miso stew with white miso. It's chock full of veggies and tofu and it's delicious. The darker the miso, the better for you I believe. I think it depends on how strong or mild you want the miso flavor. If you want it mild, use the white. If you want it strong, use the dark. The one thing you want to make sure about the brand, is that it doesn't have msg. other than that, i think they are all the same. | |
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MISO, what type?