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In the Miso Soup by Ryu Murakami

In the Miso Soup Ryu Murakami ebook
Publisher: Penguin Group (USA) Incorporated
Page: 224
ISBN: 9780143035695
Format: pdf

Father-in-law: "This is nowhere near the excellency of my wife's miso soup. The miso costs a bit more at around $8-9 a tub but will last up to a year + in the fridge. He especially had issues with miso soup**. Most miso soups in restaurants contain gluten, either because of the brand of miso used or the soy sauce added. I've been sipping some for breakfast for weeks. At the beginning, it was called soybean paste as it was introduced in. He bombarded the daugther-in-law with constant nagging although she always did her best to serve him. If you follow my recipes you will be sure to use it more than once. Miso is a paste made by fermenting rice, barley, soybeans, or buckwheat using salt and the Koji fungus (also used to prepare sake, sweet fermented rice, and other living foods). Shiro-miso paste is mild and low in salt. I had missed this light yet hearty soup. Miso soup is served for breakfast in Japan and seasonal vegetables are used to give it flavor. The miso compliments this soup beautifully making it a classic favorite. Miso soup made from scratch will always be the best, but when I'm traveling, I have no shame about sipping the instant stuff. Miso originated from China to Japan as a foreigner goods back in the early days. When I was in college one of my favorite things to prepare was udon noodle soup (usually the instant kind), with some tofu, enoki mushrooms, and an egg thrown in.