Comments on: Miso Soup Week

By: Dusty

Dusty — Wed, 16 Feb 2011 08:06:40 +0000

I love the white Miso, and if I need or want a very fast Miso soup/meal I mix about 1-2 Tbsp Miso paste with about 1/2 cup hot water in a bowl, then add about 1 to 1.5 cups of just off the boil water, maybe with a bit of instant soup base, and add a couple spoons of semolina Couscous. The couscous cooks in about 3-5 min just sitting in the bowl of hot miso. It’s good as is, or we may add things like a bit of soy sauce, cracked sesame seeds, wakame, a shake of furikake…

By: Fuji Mama (Rachael)

Fuji Mama (Rachael) — Fri, 22 Jan 2010 07:56:58 +0000

Gaelle, such a great question! Interestingly enough, miso isn’t as bad as many people think! If we speak in generalities, the sodium content in 1 tablespoon of miso is less than the sodium content in 1/2 teaspoon of salt. That’s not to say that that isn’t a lot of sodium, because it is. Several ingredients that are widely used in Japanese cuisine–miso and soy sauce especially, are high in sodium. However, the Japanese eat much smaller portions than the typical American and eat much slower. The Japanese also eat about five times the amount of cruciferous vegetables than Americans do. Meat tends to be viewed as more of a garnish than the main event at a meal, being very sparingly used, and traditional diets still focus on plant-based proteins (especially tofu). So although the higher sodium content of some ingredients is definitely a negative, it tends to be outweighed by the other factors that contribute to their lifestyle.

By: Fuji Mama (Rachael)

Fuji Mama (Rachael) — Fri, 22 Jan 2010 02:19:38 +0000

Elsie– Thank you so much for such a great question. I made sure to do my best in answering in my most recent post: http://www.lafujimama.com/2010/01/how-to-make-basic-tofu-wakame-miso-soup/

By: Fuji Mama (Rachael)

Fuji Mama (Rachael) — Wed, 20 Jan 2010 18:48:52 +0000

Thanks Diana!

By: Fuji Mama (Rachael)

Fuji Mama (Rachael) — Wed, 20 Jan 2010 18:48:39 +0000

Jen– Yay! Glad to hear you “took the plunge”! :)

By: Jen @ Tiny Urban Kitchen

Jen @ Tiny Urban Kitchen — Wed, 20 Jan 2010 17:59:38 +0000

Agreed! I just recently bought my first hunk of kombu and made dashi for the first time. Couldn’t believe how easy it was . . . that reminds me, I totally forgot to post about it. Oh well, some day. :) Looking forward to this series!