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Show fsl- by Patricia Constable seasoning deep and rich in flavor, it has been used for centuries in Japanese cookery, and is perfect for use in Western cuisine. Remarkably versatile, it can be used like a rich beef stock in soups or stews; like Worcestershire Worcester-shire or ketchup in sauces and dressings; like chutney or relish; or even in refreshing desserts. As varied in color and aroma, taste and texture as the world's fine wines and cheeses, it is aged to perfection and contains healthful lactobacillus beneficial for the human digestive system. Try the following recipes and enjoy. Thick French Onion Soap With Mlso 2 Tbsp. oil 6 onions thinly sliced 3 Tbsp. red, barley, or hatcho miso, dissolved in 2 cups warm water 1 Tbsp butter 2 ounces cheese, grated or minced Have a large casserole or heavy pot and coat with oil. Add onions, cover, and simmer over a very low heat for 3Vi hours, stirring every 20 or 30 minutes. Mix in dissolved miso and butter, return to boil Miso, now available across America, is one of Asia's most important traditional soybean foods. A fermented high protein and then remove from heat. Allow to cool and then refrigerate over night. Stir in cheese, bring to a boil and simmer, stirring constantly con-stantly for about one minute, or until cheese melts. Serve hot, or for a sweeter, richer flavor, allow to cool to room temperature. For variety, add 10 ounces diced deep fried tofu or regular tofu, 1 more tablespoon of miso, and if desired 2 lightly beaten eggs 15 minutes before adding miso. Tomato and Cottage Cheese Soup with Mlso 1 Tbsp. butter 2 small tomatoes, peeled and sliced thinly Vi onion sliced thinly 1 green pepper, seeded and diced 1 bay leaf (optional) 1 cup water or stock l'j tablespoons red, barley, or hatcho miso 6 tablespoons cottage cheese Dash of pepper Dash of oregano (optional) 3-4 tablespoons parmesan cheese Melt butter in a skillet. Add next four ingredients and saute for 3 minutes, or until tomato dissolves. Add water and bring to a boil. Stir in miso dissolved in a little of the hot broth. Add cottage cheese, mixing lightly, and return just to the boil. Remove from heat. Remove bay leaf and serve hot, seasoned with pepper and oregano and topped with a sprinkling of the cheese. Article taken from: The Book of Miso, William Shurtleff and Akiko Aoyagi |