I just bought a tub of...i think it is mellow white...miso, and i'm a bit stumped. what do i do with it? can i just mix a teaspoon with hot water to make miso soup/broth? what else can i do with it? it was 4 bucks and my mom will probably be mad if I don't find a way to use up quite a bit of it before it goes bad (does it even GO bad? ack!!) so I need ideas, please! I'm clueless!!

Miso keeps a long time, in my experience a year or more. You can use it as a substitute for anchovies (http://www.livejournal.com/~kreeli/14190.html), in cheeze (search for miso on this page http://www.vegsource.com/talk/beginn...es/143965.html) or, as you say, in soup.

Btw, if miso is exposed to air, it can discolour a bit (become darker, in the case of white miso) but it still tastes fine.

Use it to season broth for pasta or veggies. Whisk a little in an oil-vinagar salad dressing.



Cook buckwheat or soba noodles with it - add a little shredded fresh ginger and carrot for a super quick chinese tasting veg lunch.



Mix a spoonful with a couple spoons soy sauce - very SALTY but a nice cooking glaze/sauce for baked tofu or veg. "chicken".



OK - here's my secret BBQ sauce - my hubby even uses it on his chicken (blech) and I grill tofu... YUM! Try some grilled onions with it - heavenly!



Miso BBQ sauce



1 cup miso paste

1 cup beer

1 cup low sodium soy sauce

1 cup white sugar

2 teaspoons sesame oil

1/8 teaspoon cayenne pepper



Marinate whatever (tofu, veggies, in sauce for up to two hours - I've left it in overnite even) grill over heat, basting regularly, until done to your liking.