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Old 07-07-2018, 09:12 AM
 
Location: Phoenix, AZ > Raleigh, NC
15,011 posts, read 18,869,495 times
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I tried a salmon recipe that used white (yellow) miso and we really likes it. We eat salmon about twice a week, so it was worth buying the tub. And I like to experiment with ingredients. But now I've got this largish tub of miso. It lasts about a year in the fridge, but I would sure like to find some other ways to use it.

Nothing with tofu, please. I'm not fond of miso soup because of the dashi, which I find has a fishy taste (understandable given its ingredients).

Ideas?
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Old 07-08-2018, 05:53 AM
 
Location: SE Florida
486 posts, read 96,164 times
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I'd google white miso recipes and look at some recipes on reliable web sites. We've used it a couple of times but it's been so long I don't remember the recipes.



You can make dashi with dried mushrooms and just kombu. I did that the last couple of times I made dashi, though the last time I did add a few bonito flakes folded up in a paper towel packet for a little while to give the dashi a bit of that smoky flavor. I usually use very thinly sliced sirloin, some beech, enoki and fresh shi-taki (to get around the bad word filter) mushrooms, plus some kind of green with rice or udon noodles.
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Old 07-08-2018, 06:04 AM
 
34,240 posts, read 41,253,416 times
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Quote:
Originally Posted by Jkgourmet View Post
I tried a salmon recipe that used white (yellow) miso and we really likes it. We eat salmon about twice a week, so it was worth buying the tub. And I like to experiment with ingredients. But now I've got this largish tub of miso. It lasts about a year in the fridge, but I would sure like to find some other ways to use it.

Nothing with tofu, please. I'm not fond of miso soup because of the dashi, which I find has a fishy taste (understandable given its ingredients).

Ideas?
I use a dollop of miso paste in soups and stews and even add to mashed potatoes. as for the Dashi i thought that was something that was not an integral pert of miso but an item added seperately .Comes in a jar like this one =https://goo.gl/images/9hbh3o
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Old 07-08-2018, 08:48 AM
 
Location: Phoenix, AZ > Raleigh, NC
15,011 posts, read 18,869,495 times
Reputation: 23970
Quote:
Originally Posted by jambo101 View Post
I use a dollop of miso paste in soups and stews and even add to mashed potatoes. as for the Dashi i thought that was something that was not an integral pert of miso but an item added seperately .Comes in a jar like this one =https://goo.gl/images/9hbh3o
Dashi isn't integral to miso paste. But It is pretty much a requirement for miso soup.. Since I don't care for that smoky fishy taste of dashi, I'm not really fond of miso soup. of

Never thought of adding it to mashed potatoes.
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Old 07-08-2018, 05:28 PM
 
Location: A Yankee in northeast TN
10,374 posts, read 14,221,785 times
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Quote:
Originally Posted by Jkgourmet View Post
Never thought of adding it to mashed potatoes.
I've had it in mashed potatoes served alongside a soy glazed pork meatloaf, yummy
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