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Topic: Miso soup

	Miso soup - Wikipedia, the free encyclopedia
		Miso soup (味噌汁, miso shiru in Japanese) is a traditional Japanese soup consisting of a stock called "dashi" into which is mixed softened miso paste.
		The most common dashi soup stocks for miso soup are made of niboshi (dried baby sardines) or kelp (konbu) with katsuobushi (thin shavings of dried and smoked skipjack tuna).
		The soup is usually served in lacquer bowls with lids and drunk directly from the bowl, though the solid ingredients are eaten with chopsticks.
	en.wikipedia.org /wiki/Miso_soup (696 words)

	Mothering Magazine Miso Soup Recipe!
		Miso is a high-protein food usually made with a combination of soybeans, cultured grain, and sea salt by a unique fermentation process.
		Regular use of miso is associated with promoting strong digestion, anti-aging, detoxifying, lowering cholesterol, normalizing blood pressure, preventing stroke, and neutralizing the harmful effects of tobacco smoke, atmospheric pollution, and radiation poisoning.
		All miso is made from soybeans and salt, sometimes with the addition of rice or barley.
	www.mothering.com /sections/recipes/miso-soup.html (447 words)

	The Mediadrome - Food - Skillset: Miso Soup
		Miso soup is as essential to the morning routine of the Japanese as the double-tall latte with skim milk is to hordes of Americans.
		Light (or white) miso is made with rice and is the mildest, while red miso is made with barley and is much more savory and favored for robust winter soups.
		Miso soup is a mixture of both Miso paste and Dashi, the foundation soup stock of Japanese cuisine.
	www.themediadrome.com /content/articles/food_articles/miso_soup.htm (685 words)

	Miso soup
		Most of the miso produced in Japan is used for the preparation of miso soup.
		Miso soup is very popular because of its rich taste, short preparation time and health benefits.
		The researchers concluded that consumption of miso soup and isoflavones, but not of soy foods, was inversely associated with the risk of breast cancer.
	www.soya.be /miso-soup.php (366 words)

	Working Alchemy: The Miracle of Miso
		Miso making originated among grain-eating farmers and gardeners, people whose lives and livelihood were rooted in the earth and whose diet centered around grains, beans and vegetables.
		Miso colors range from rich chocolate browns to loamy fls, from russets to deep ambers, clarets and cinnamon reds, from warm yellows to light tans.
		Reading how Dr. Akizuki had used miso as an external plaster to treat people with radiation burns, she applied a miso plaster on her own wounded breasts, and for the first time in months was relieved of the gnawing, burning pain she, like so many cancer patients, had been experiencing.
	www.macrobiotic.org /Miso.htm (2228 words)

	Miso (Site not responding. Last check: 2007-10-20)
		Miso is a soybean paste that has been a mainstay of Japanese cooking for hundreds of years.
		White miso tends to have a somewhat sweeter flavor—although a salty flavor predominates in all types of miso.
		Miso can also be used instead of salt in many stews or soups, especially those based on vegetables or beans.
	www.kroger.com /hn/Food_Guide/Miso.htm (573 words)

	Miso soup recipe - MediterrAsian.com
		This nourishing Japanese soup takes only minutes to prepare and can be served for breakfast, lunch, or as part of a main meal.
		Miso, fermented soy bean paste, adds a rich flavor and is highly valued in Japan for its health-giving properties.
		POUR the soup into bowls and garnish with the sliced scallions on top to serve.
	www.mediterrasian.com /delicious_recipes_miso_soup.htm (149 words)

	Miso Soup
		Miso soup is a classic in Japanese cooking, a homemade staple as well as an item of high cuisine.
		Miso soup is consumed for breakfast and is also often part of lunch and dinner accompanied with rice and pickles.
		Miso soup can be eaten with a regular soup spoon, an Asian soup spoon, or sometimes you can drink it right from the bowl.
	www.squidoo.com /misosoup (2247 words)

	Corn and Miso Soup - Japanese Food
		Miso is a fermented soybean paste made by adding a yeast mold--known as koji--to soybeans and allowing them to ferment.
		Miso ranges in color from white to brown, depending on the ingredients used and the length of fermentation.
		The white miso used in this recipe is sweet and mild--a perfect complement to the delicate flavor of the corn.
	www.bellaonline.com /articles/art35757.asp (183 words)

	South River Miso \| About Miso
		Miso is best known as a seasoning for soup; it is used for flavoring a wide variety of other dishes as well (see recipes).
		Unpasteurized miso is a "living food" containing natural digestive enzymes, Lactobacillus, and other microorganisms which aid in the digestion of all foods, and which have been shown to ward off and destroy harmful microorganisms, thereby creating a healthy digestive system.
		In traditional Japan, miso gained a special place in the minds and hearts of generations who came to rely on miso soup as an essential part of their daily life.
	www.southrivermiso.com /aboutmiso/whatis.html (502 words)

	What is Miso Soup?
		Miso is a paste made from a mixture of soybeans, a starch such as rice or barley, salt, a touch of water, and yeast.
		Once the miso has fermented, it can be used in stir-fries or rice dishes, spread on toast, or made into delicious miso soup.
		Miso soup is typically a mixture of miso paste, carrots, onions, seaweed, and water.
	www.wisegeek.com /what-is-miso-soup.htm (539 words)

	Vegetarian Journal January / February 2000 -- The Vegetarian Resource Group
		Its arrival was during the sixth or seventh century, and by the middle of the tenth century, miso became a daily food for the Japanese.
		Miso is a fermented paste of soybeans and either barley (mugi miso) or rice (kome miso), with salt.
		Shinshu miso is used mainly in the eastern area of Japan, while shiro miso is used in the western area.
	www.vrg.org /journal/vj2000jan/2000janmiso.htm (2089 words)

	Miso Soup Recipe
		Miso soup is the Japanese version of chicken soup - a combination soul food and comfort food.
		Miso is a paste made from fermented soybeans, and is full of antioxidants like vitamin E, as well as protective fatty acids.
		The soybeans miso is made from also contain isoflavones and other elements that provide protection against some forms of cancer.
	www.mealsmatter.org /recipes-meals/recipe/14172 (261 words)

	I was just really very hungry.: A week of miso soup, day 1: Zucchini miso soup
		Miso soup (miroshiru) is one of the key parts of a Japanese meal.
		Another kind of soup that is served often is a clear soup called osumashi, but the miso soup base is more adaptable to all kinds of variations.
		If you are serving miso soup as part of a Japanese meal centered on white rice, make it a bit stronger in taste; if you are serving it as a separate course, hold back a bit on the amount of miso used.
	justhungry.com /2006/08/a_week_of_miso_soup_day_1_zucc.html (1744 words)

	South River Miso \| Recipes
		Miso soup is quick and easy to prepare; it is often ready to serve within 5 minutes.
		The hearty aroma of miso soup is as appetizing as that of coffee while its mellow, subtly pungent flavor and low calorie warmth help to start the day off right.
		To gain the full benefits of miso as a preventive medicine as well as a nourishing food, it should not be boiled or subject to prolonged cooking which diminishes its flavor and healthful benefits.
	www.southrivermiso.com /recipes/soups.html (919 words)

	[No title] (Site not responding. Last check: 2007-10-20)
		In Japan, miso soup is a traditional breakfast food–sipped hot, directly from the bowl.
		As complex in flavor as it is simple to prepare, a single portion of miso soup can be put together in roughly the same amount of time it takes to brew a cup of tea.
		Although miso soup stores and reheats well, some of the beneficial enzymes in the miso will be destroyed if the soup is boiled.
	www.molliekatzen.com /recipes/breakfast_miso_soup.html (306 words)

	Miso Soup
		Those born in Nagoya are probably immersed in recollections of deep, burnished brown Hatcho miso soup afloat with silky cubes of tofu.
		For an increasing number of Japanese now in their 20's and 30's, that will mean the taste and smell of mass produced, pasteurized miso rather than the heady aroma of textured soy pastes that had been made in vats, tubs and barrels in nearly every pre-war Japanese home.
		One of many delightful culinary quirks of the Sanuki region, from which my husband hails, is a liking for mellow miso soup brimming with slivers of stewed eggplant, and finely sliced myoga (an aromatic, distant "cousin" of gingerroot).
	www.bento.com /taste/tc-miso.html (831 words)

	Recipe: Miso Soup
		Miso soup is served for breakfast, lunch, or dinner and is packed with protein.Miso is basically a mixture of crushed and boiled soybeans, wheat, barley or rice that is injected with a yeast mold and then allowed to mature over months or even years.
		Dissolve the miso in a few tablespoons of the hot stock, blending it with a wire whisk.
		Ladle the soup into 4 warmed soup bowls, distributing the leek slices, mushrooms, wakame, and tofu evenly, and serve immediately.
	www.cwinters.com /recipes/miso_soup.html (348 words)

	Miso - Wikipedia, the free encyclopedia
		Miso is typically salty, but its flavour and aroma depend on various factors in the ingredients and fermentation process.
		It commonly accompanies rice as miso soup (misoshiru - 味噌汁): the rice/miso soup pairing is considered the fundamental unit of Japanese cuisine, and is eaten daily by much of the Japanese population.
		Miso is used in many other types of soup and souplike dishes, including some kinds of ramen, udon, nabe, and imoni.
	en.wikipedia.org /wiki/Miso (1026 words)

	Preventive Medicine Center - Summer and Winter Miso Soup
		Use unpasteurized barley miso during the cooler weather, and unpasteurized "Mellow White Miso" during the warmer weather.
		Remove the pot from the heat and dissolve the miso in a separate cup, or mortar and pestle, with several tablespoons of the vegetable broth.
		That is, remove a portion of the soup that you're about to consume, add the miso and simmer 2 minutes.
	www.prevmedctr.org /recipes/miso.asp (334 words)

	miso-soup recipe from FatFree (Site not responding. Last check: 2007-10-20)
		Miso is really high in sodium, so you can adjust how much you add to taste.
		This soup has all kinds of items that the macrobiotic people say will cure you of cancer (thinking of an older digest question).
		Both miso and the seaweed are supposed to be excellent for your health according to Michio Kushi, et al.
	www.fatfree.com /recipes/soups/miso-soup (211 words)

	How to Make Miso Soup (Site not responding. Last check: 2007-10-20)
		The most convenient miso (and the one we use most often) is a paste with the base taste (dashi) already mixed in.
		This is the key to making great tasting miso soup as it prevents the flavor from escaping.
		The traditional way to eat miso soup is to lift the bowl to your mouth and sip as you would from a cup.
	www.bluetreegallery.com /bluetreehouse_recipe_misosoup.html (418 words)

	Bento.com recipes - Miso soup variations
		This soup is served every morning in Japan, with the flavors of seasonal vegetables.
		There are several different kinds of miso paste available in the United States.
		Miso soup base is made out of a fish stock called dashi.
	www.bento.com /tr-miso.html (208 words)

	Self-Healing Expressions - miso soup recipe
		As cold/flu symptoms surface this winter, we suggest miso soup to maintain good health and to recover from ill health.
		Miso soup has long been known for its healing effects.
		Miso soup is even thought to deter cancer cells from multiplying.
	www.selfhealingexpressions.com /miso_soup_recipe.shtml (435 words)

	Miso on soyfoods.com
		The Japanese begin their day with a fortifying bowl of miso soup and use miso to flavor a variety of foods in other meals throughout the day.
		To make miso, soybeans and sometimes a grain such as rice, are combined with salt and a mold culture, and then aged in cedar vats for one to three years.
		Most miso that is made in western countries is produced in a similar manner, although "quick" miso also is available.
	www.soyfoods.com /soyfoodsdescriptions/miso.html (397 words)

	Miso Soup with Tofu And Nori - Ming Tsai
		The popularity of miso soup has grown tremendously in America, with good reason.
		Enhanced here with a hint of ginger for spiciness, and garnished with crisp nori seaweed, the soup is just the thing to begin a meal or to warm you on a cold winter day.
		Submerge a small strainer halfway into the broth, add the miso to the broth within the strainer, and whisk to combine the miso and broth.
	www.ming.com /simplyming/showrecipesSeason2/dashibrothMisoSoup.htm (237 words)

	Savory Seaweed Miso-Cup Soup
		Miso is a classic soyfood and has been the subject of media attention thanks to America's recent recognition of the important role soyfoods can play in a healthful diet.
		Miso is a wonderful source of isoflavones, and also a good source of friendly lactic acid bacteria (similar to friendly bacteria found in yogurt but completely non-dairy in the case of miso).
		Miso is naturally rich in protein and is a satisfying vegetarian alternative for those weaning themselves from high meat diets.
	www.carbsmart.com /savseawmisso.html (319 words)

	Natural Foods - Miso
		Miso is ideal for vegetarians who need high quality protein in their diets.
		The use of whole, premium ingredients and unhurried, natural aging in seasoned wooden casks give Mitoku misos and soy sauces depth of character and health benefits that cannot be duplicated by accelerated, high temperature incubation in plastic, stainless steel or fiberglass tanks.
		Miso soup, sauces, baked and simmered dishes, vegetable soups, stews, salad dressings and spreads.
	www.simply-natural.biz /natural_foods_miso.php (243 words)

	Review \| In the Miso Soup by Ryu Murakami
		On the one hand, In the Miso Soup is one of the most rawly gripping books I've ever read.
		In the Miso Soup is flawed on so many levels it shouldn't work at all and yet, somehow, it does.
		It could well be that In the Miso Soup isn't a story about an American serial killer in Tokyo at all.
	www.januarymagazine.com /fiction/inthemisosoup.html (1099 words)

	Whole Foods Market : Recipes : Winter Miso Soup (Site not responding. Last check: 2007-10-20)
		While unusual for many North Americans, miso soup often serves as a power breakfast in Japan.
		Miso is a high-protein fermented soy product with a salty flavor that can be very health-promoting.
		Unpasteurized miso contains the beneficial Lactobacillus bacteria and other enzymes, which have been shown to aid in the digestion of food and to help create a healthy digestive system — a different and delicious way to jump start your day.
	www.wholefoodsmarket.com /recipes/soup-stew/miso_winter.html (276 words)

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