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Just what is miso? Also how about the benefits of rice noodles?

9 years ago

I have become curious about miso. I picked up a bottle of miso marinade but since have been told it has soy in it and hav e been told to stay away from soy because of my thyroid troubles. Now I am not sure what to do with this. In my searches I find they have all kinds of miso and now I am even more confused.

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Comments (6)

PRO
Lars/J. Robert Scott
9 years ago
I believe that even the other types of miso also contain soy, but the bottle of marinade that you have should say whether it has soy in it. Normally miso starts with soy and other ingredients may be added. This article may be helpful. I am not aware of miso that does not contain soy, but it might exist. I have only seen soy based miso.

Lars
tishtoshnm Zone 6/NM
9 years ago
Miso is usually made from fermented soybeans. The different colors have different flavor profiles but I tend to use them interchangeably because the subtleties are not as apparent to me. I have miso made from chickpeas in my fridge and it does not contain any soy. On the rice noodles, we eat them because we shy away from gluten for medical reasons but I am not aware of any other medical benefits of them. They are still predominantly carbs.
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Sounds a bit bland and not at all Asian. If you like it thats cool. Have no idea where the dressing police came from and want such a high oil to vinegar ratio. I have never used that much oil in any dressing. I reverse the ratio. I want flavor and use less dressing. Using a blender will emulsify your dressings. A tbsp of toasted sesame seeds or a few cashews in the blender will give a little stick. A dozen raisins, i like a date or two. (Instead of sugar). A splash of soy sauce and tbsp of fresh grated ginger will make it more 'Asian'. Miso is a great addition. Might be time to experiment and make your own recipe. Add your miso when the vinegar and sugar (try brown sugar) comes off the stove to cool. Add still warm to dissolve it. Rice vinegars are often full of sugar. Not always on the label. They just use extra sugar in the fermenting process. Or just cheat. Like the olive oil cheaters that add green dye and a fancy label. I see no problem making a family recipe as is if it is what family likes and remembers. Blender it, pour off half, use two separate bowls of prepped cabbage slaw, then make a new version in the other bowl. Using the blender remains for yours. I've been making slaws all winter instead of leaf salads this year using all sorts of veggies and not always the Asian style. I rarely use any oils. Waiting for fresh garden crop salad greens. Been a nice change as grocery salad greens are so bland and expensive.
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PRO
Lars/J. Robert Scott
9 years ago
I did a search for chickpea miso and did find it in soy-free versions from Miso Master and South River, but according to thekitchn, they are difficult to find. If you have miso that is soy-free, I would expect that info to be prominently placed on the label, as it is unusual, and the company would want to promote it for that reason. Chickpea miso also appears to be more expensive than the soybean miso I have bought in the past.

I do frequently eat rice noodles but not for health reasons. I use them instead of bean noodles occasionally when making Vietnamese summer rolls, and I also add them to soups when I need just a small additional amount of noodle, as the rice noodles I buy come in very small bundles or "nests". They are convenient to have on hand.

Lars
sleevendog (5a NY 6aNYC NL CA)
9 years ago
I only use miso master. Expensive but for a tbsp for a soup is all i need. And PastaJoy rice noodles are a staple in our home. They make a lasagna noodles also that i've used. Pasta, rice or flour, is just once/twice a month for us. Be it homemade ravioli or lasagna, etc. We just need variety in rotation on a monthly basis and we feel it is a good trade-off to keep from having a feeling of being denied what we used to live on, when we were younger, : )
Barb Conrad
Original Author
9 years ago
Thanks for the comments. I did check the small print and it definitely has soy. Couldn't find anything that said it was the chickpea kind. Will give it to some of my family. Have enough trouble with the thyroid. Don't want to take anything else that will rock the boat. Definitely will try the rice noodles to add to my soups. That will add substance to whatever soup I make.. Barb
sleevendog (5a NY 6aNYC NL CA)
9 years ago
last modified: 9 years ago
MisoMaster chickpea does not have soy. Soy-free, gluten-free

https://great-eastern-sun.com/stuff/miso-master-organic-kosher-soy-free-chickpea-miso-

Do take note that the 16oz container is a few dozen servings. Very concentrated. Even after opening the fridge life is 6-12 months...depending on your consistent temp. I buy the 8oz and just mark the lid. I almost always have 2-3 varieties from dark to the white, using them for different things. I've never had one go bad, even well past that date.

Also important to never let your miso 'cook'. For a simple MisoHappy soup, i scoop a small tsp, (your silverware tsp), and rest it into a small coffee/tea cup.

Bring your kettle to a simmer, then let it rest a few minutes to cool down. Then pour over your miso and stir...then let it rest, stir again. Takes a few to soften the miso.

-If i'm adding anything, like green onion, ginger i chop/mince that while waiting for the kettle. I also like some chopped fresh cilantro with the stems and a squeeze of lime.

(a nice, what i call, 'me-so-happy' breakfast broth)

-For a heartier lunch/brunch...i prep the miso the same way, in a small cup, but in a separate heat proof bowl or small saucepan, i pour boiling water from the kettle over some rice noodles and veggies cut very thin or thin slices. The noodles will soften and the veggies, like carrots, celery, etc will blanch. Pre-cooked slices of chicken or beef could also be added to that.(could be leftovers from the fridge)...then add the miso to that when the noodles are ready. (varies with different brands how long the noodles need to soak).

-Both above simple soups can be prepped in the time it takes for a kettle to boil, : )

(my supper recipe is complicated and time consuming...) Tried to simplify it but it requires a bit of prep...basically a Vietnamese Pho.)

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