Adoring making miso soup from the garlic miso I made the other day.
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Adoring making miso soup from the garlic miso I made the other day. The miso has transformed the garlic into such a beautiful taste, not at all sharp or garlicky. I really really like its deep umami, and have been having soup made from it in the evenings.
Here is what I made https://cookingwithkoji.wordpress.com/2017/12/16/garlic-miso/
#Food #Ferment #Fermenting #FromTheKitchen #WhatIAmCooking #Vegetarian
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Adoring making miso soup from the garlic miso I made the other day. The miso has transformed the garlic into such a beautiful taste, not at all sharp or garlicky. I really really like its deep umami, and have been having soup made from it in the evenings.
Here is what I made https://cookingwithkoji.wordpress.com/2017/12/16/garlic-miso/
#Food #Ferment #Fermenting #FromTheKitchen #WhatIAmCooking #Vegetarian
.... and today I am spreading her Onion Miso on toast and topping with avocado. This is also SO VERY GOOD. The onion, mixed with miso, caramelises over time and turns dark with a beautiful umami taste. As good as vegemite
, just different.https://cookingwithkoji.wordpress.com/2018/02/02/onion-miso/
#fermentation #ferment #Miso #OnionMiso #Food #Vegetarian #WhatIAmEating #FromTheKitchen
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.... and today I am spreading her Onion Miso on toast and topping with avocado. This is also SO VERY GOOD. The onion, mixed with miso, caramelises over time and turns dark with a beautiful umami taste. As good as vegemite
, just different.https://cookingwithkoji.wordpress.com/2018/02/02/onion-miso/
#fermentation #ferment #Miso #OnionMiso #Food #Vegetarian #WhatIAmEating #FromTheKitchen
@LifeTimeCooking
Yum! I love onions, and I have some under-utilized miso sitting in the back of my fridge. The instructions are a little bit lost in translation. How soon do you refigerate this? -
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