what did I do wrong? or does miso just suck? I am very let down.

I put in scallions, mushrooms, tofu, and about a cubic inch of spinach since I didn't have any seaweed like called for. I used water b/c all I had was beef stock and I didn't think that would be appropriate.

I dont' like the smell of the miso--might it just be the miso that's just a bit armpit-y?

what color was your miso

Miso....miso hornay

kind of tan. it was the "sweet" variety b/c I didnt want it salty. I wondered if it was old, but further inspection revealed that it doesn't expire until '05.

I did notice that digging a centimeter down into the miso revealed a lighter 'strata' of miso, which was yellow.

the soup was a little foggy and tasted better than it smelled, but not something I would make again unless I screwed up. I don't think it was subbing the spinach that offed it that much.

I don't like the pale, sweet kind.

The dark red miso is good and what I have always had for soup

hm, I will have to go back to BNF and sniff out the red kind. thanks for the help!! what should I use this miso for?

Chong that's what I was thinking.

Cream of Sum Yun Guy

ha ha ha

miso solly, none for you!

funny, i just made poo poo in the potty that tasted like Miso

gross!

I think I was just kind of shocked by the fermented taste. might just have to get used to it. I will also try the red kind, which I read is more of a "winter" taste.

Be sure to share this thread with cabana girl, the stuff she cooks and shows on this board looks like......nm

[This message has been edited by terata (edited 4/12/2004 8:50p).]

did it smell like roses?

yeah, it kind of smells like a blue cake

miso much stupider for reading all the lame-ass responses to this topic.

I thought "miso solly, none for you" was remarkably clever.

THANK YOU Wombat!

You say many clever things. Grasshopper has become the master. (Although, I don't know who the original master was...)