-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Title: Dave's Red Beans & Rice
 DD> 1 tb White miso paste
 DD> Uncle Dirty Dave's Kitchen

 JW> That's an interesting cross-cultural way to jazz up the dish with a
 JW> umami punch. In a similar vein I have been adding soy sauce, fish
 JW> sauce and fermented shrimp paste to a number of western dishes
 JW> lately.

 JW> Here's an other fusion dish using miso ...

 JW> MMMMM----- Recipe via Meal-Master (tm) v8.06

 JW>       Title: Meatball and Spinach Soup
 JW>  Categories: Soups, Turkey, Groundmeat, Chilies
 JW>       Yield: 6 Servings

I find that miso has become a staple item in my kitchen - once I learned
of the boost it gives soups, etc. that normally use just chicken broth 
or stock. I also sneak it into my chilli and sometimes into pasta gravies. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dave's Freezer Chicken Soup
 Categories: Five, Poultry, Vegetables, Pasta
      Yield: 4 Quarts
 
      1 lb Chicken bits from the pulled
           - leg quarters or GFS bag
      1 lb Bag frozen, mixed vegetables
           - California blend or spring
           - veg or your choice
      4 tb GFS (Minors) Chicken base
      2 tb Miso Paste
    1/2 lb Linguine or spaghetti
 
  Get out your five-quart crockpot and fill it half full
  of water. Set the temperature control to high. Add the
  chicken base and miso paste and stir until dissolved.
  
  Add the chicken bits and vegetables, stirring to mix.
  
  Add hot water to bring level to about an inch from the
  top of the pot. Cover and let it cook for an hour.
  Remove the cover and add the pasta (I use pan length
  pasta I get from Hy-Vee), stirring to submerge.
  
  If you like pepper - get out the pepper mill and grind
  away until your wrists get tired or you think you have
  enough. You won't need added salt as the chicken base
  and miso are plenty salty.
  
  Soup is ready when the noodles are done.
  
  Makes four or more quarts
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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