Quick easy ideas for miso paste.

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Quick easy ideas for miso paste. I bought it yesterday and I have never used it before! I’m excited. I added a tablespoon or so to my soup last night and I really didn’t taste anything.

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Interesting because I’ve been adding it with Dr Greger’s recipes and getting confident then I put way too much in a made up sauce I was doing and had to dilute it to double the volume to get the taste down. It’s a tricky one!

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Be sure to never boil it…add it last after cooking…GREAT in a homemade salad dressing…I mix miso, fresh squeezed orange or lemon, Dijon mustard and herbs or whatever I want that day! LOVE miso… also I take nut butter, liquid aminos, and spicy mustard and make a sauce for my veggie stir fry (no oil in my stir).

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I mixed it with some water, then added mushrooms green onions cilantro tofu and some other things. The broth tasted like water. I guess I didn’t use enough? At the same time, I remember how little bouillon I would use to make veggie broth so I think I was treating it like that thinking it’s super concentrated, when it’s clearly not, judging by the very bland flavor.

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Put it in a cheezy sauce. Make miso baked aubergine. I use it instead of stock in soup a tablespoon should be enough for that. It’s good in creamy things such as a creamy cauliflower or broccoli soup combined with nutrional yeast. Perhaps follow a miso soup recipe for something more traditional. I love to stick noodles, tofu and veggies in it too. It’s also in lots of the recipes in HNTD cook book if you have it.

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I put it in salad dressings (the ceasar dressing in the new cook book is so good). I like salads again!

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