-=> Ben Collver wrote to All <=-

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

 BC>       Title: No-Frills Miso Dressing
 BC>  Categories: Dressings
 BC>       Yield: 1 Serving

 BC>       3 tb Vegetable oil
 BC>   1 1/2 ts Rice vinegar
 BC>       2 ts Miso
                ^^^^  
What colour miso? I stock wite and red - and there are other colours
available at the Asian store.

WHITE MISO: This miso is made from soybeans that have been fermented 
with a large percentage of rice. The actual resulting color can range 
from white to light beige, and the miso has a definite sweet taste. 
It’s best used in condiments like mayo or salad dressings, or in light 
sauces.

YELLOW MISO: Yellow miso is usually made from soybeans that have been 
fermented with barley and sometimes a small percentage of rice. It can 
be yellow to light brown in color. This miso has a mild, earthy flavor 
and is better for general use in not only condiments, but soups, 
marinades, and glazes.

RED MISO: This is also typically made from soybeans fermented w/barley 
or other grains, though with a higher percentage of soybeans and/or a 
longer fermentation period. It can range in color from red to dark brown. 
The deep umami flavor of red miso can overwhelm mild dishes, but is 
perfect for hearty soups, braises, and glazes.

BLACK MISO: Our information on black miso isn’t entirely clear. Some 
sources say this paste is made entirely from soybeans, others say that 
it's made from soybeans fermented with hearty dark grains like buckwheat. 
Regardless, this sounds like the strongest flavored miso around (the 
descriptions remind us a bit of marmite!).

The depth of color with any particular miso can also tell you something 
about its flavor. Generally speaking, the darker the color, the longer 
it's been fermented and the stronger it will taste. Both yellow and red 
misos can sometimes be labeled "barley miso," so check the actual color 
of the paste for an indication of how mild or strong it is. 

Cribbed From: https://www.thekitchn.com/whats-the-difference-white-yel-79637

I'm going to ask about the black miso next time in the Asian Market 
re-stocking. I do have marmitr/vegemite on hand so I'll be able to do
a direct comparo.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spring Barley Soup
 Categories: Grains, Vegetables, Herbs
      Yield: 4 servings
 
      1 tb Toasted sesame, coconut or
           - olive oil
      6 cl Garlic; coarse chopped
    3/4 c  Pearled barley
      1 tb Soy sauce; more to taste
      1 lb Asparagus; tough ends
           - trimmed, stalk thin sliced
           - 1/4" thick, tips left
           - whole
      1 c  Fresh or frozen shelled peas
           - edamame or fava beans
      3 tb Yellow or white miso
      1 tb Unseasoned rice vinegar
      1    (1") piece fresh ginger;
           - peeled, fine grated
 
  In a large pot or Dutch oven, add the oil and garlic,
  and heat over medium. Cook, stirring, until fragrant and
  softened but not browned, 2 to 4 minutes. Add 6 cups of
  water, the barley and 2 teaspoons soy sauce. Bring to a
  boil over high, then reduce heat to medium and simmer
  until the barley is tender, 25 to 30 minutes.
  
  Add the asparagus and peas, and cook until bright green
  and crisp-tender, 3 to 4 minutes. Remove pot from heat.
  
  In a small bowl or liquid measuring cup, stir a spoonful
  of the soup into the miso until dissolved. Pour into the
  pot, along with the rice vinegar, ginger and remaining 1
  teaspoon soy sauce; stir to combine. Taste for salt
  level and adjust with more soy sauce. (Leftovers will
  keep for up to 2 days; rewarm over low heat, thin with
  water, and add vinegar and soy sauce to taste.)
  
  By: Ali Slagle
  
  Yield: 4 servings
  
  UDD NOTE: This makes a *very* nice beef-barley soup by
  adding four to six ounces of thin-sliced leftover steak
  in short strips.
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... "In cooking you've got to have a what-the-hell attitude." -- Julia Child

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