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SOUP CRISIS!!!!!!!

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By (user no longer on site) OP   
over a year ago

Averted! I thought I'd forgotten to bring packet soup to work! But then I found some.

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By *randMrs Spanish BrunetteCouple
over a year ago

home sweet home

What kind of soup?

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By *uzy444Woman
over a year ago

in the suffolk countryside

mmmm sounds good. i've got flu..can i have some?..haven't eaten since yesterday

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By (user no longer on site)
over a year ago

What flavour is it...?

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By *ce WingerMan
over a year ago

P.O. Box DE1 0NQ

*world wide warning*

CLEM IS BORED

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By (user no longer on site) OP   
over a year ago


"What kind of soup? "

Miso.

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By (user no longer on site)
over a year ago

Packet soup?

I've just had yummy soup for lunch

Enjoy

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By (user no longer on site)
over a year ago


"What kind of soup?

Miso."

Miso isn't soup.

It's fecking water.

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By (user no longer on site) OP   
over a year ago


"What flavour is it...? "

Erm, I think it had kelp in it? It's the dark one, not the light one.

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By *vbride1963TV/TS
over a year ago

E.K . Glasgow

[Removed by poster at 18/10/16 12:25:29]

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By *ENDAROOSCouple
over a year ago

South West London / Surrey

I fancied soup for lunch but alas, no soup in the cupboard. I must of had the last tin yesterday.

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By (user no longer on site)
over a year ago


"What flavour is it...?

Erm, I think it had kelp in it? It's the dark one, not the light one. "

I find packet soups lack moisture..

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By (user no longer on site)
over a year ago

Miso is a traditional Japanese seasoning that is produced by fermenting rice, barley, and/or soybeans with salt and a fungus known as kojikin. Miso itself is a Japanese word that translates to “fermented beans”. The most typical miso seasoning is made with soy. It is usually found in the form of a thick paste, and the beans used during fermentation are often soybeans. During the soybean fermentation process, grains such as barley, buckwheat, and rice might be added to achieve a certain flavor or other desired outcome, but in most situations, as is the case with tofu, soybeans serve as the main basis for miso fermentation. This basic role of soybeans in preparation of miso can sometimes be overlooked because many varieties of miso may take on the name of their added ingredients, such as “barley miso” or “rice miso.” Yet nearly all of these miso varieties will contain soybeans as a basic ingredient.

The texture of miso is often paste-like and relatively thick, not dissimilar to peanut butter. However, the taste and color can vary widely, depending on many factors related to fermantation. When it comes to colors of miso, the lightest tends to be white or beige, and this is often due to inclusion of a large amount of white rice during the fermentation process. White miso is also fermented for a much shorter period of time than darker miso, sometimes as short as several weeks. Dark miso can undergo the process for many months or even several years. In terms of taste, white miso is also the sweetest variety of miso, and some people also consider it the most versatile for cooking, since it lacks the stronger flavors found in darker varieties.

Yellow (or sometimes a very light brown) can result when soybeans are fermented together with barley. This is often called “mugi miso”, as the Japanese word “mugi” is used to refer to the general category of cereal grains, including barley and wheat. Sometimes a small amount of white rice is also included during fermentation of yellow miso. One very popular yellow miso is Saikyo miso, traditionally made in the south-central Kansai region of Japan.

The next major category of is red miso, sometimes called “akamiso” as “aka” is the Japanese word for “red”. Red miso can actually be a very dark brown or reddish brown in color, and is usually more salty than white or yellow miso. While barley, rice, and other grains may be used in the production of red miso, it is mostly characterized by a very high percentage of soybeans, and because of this is sometimes referred to as “mame miso” (“mame” meaning “bean” in Japanese). Dark brown and red miso usually get their strong flavors from longer periods of fermentation. Sometimes, fermentation of dark soy miso may involve three years or longer.

Health Benefits

While research on soybeans and their overall health benefits is rather abundant, research specific to miso is much less common. The research is complicated by the fact that human intake of miso can be difficult to measure in isolation, since miso is often eaten as part of a soup, stir-fry, or other dish. Still, as an overall observation, some believe that intake of soy miso shows a preponderance of health benefits, possibly even stronger than those of soy foods in general.

Soy miso is a very good source of manganese, zinc, phosporous, and copper as well as a good source of protein and dietary fiber. In addition to these conventional nutrients, soy miso is also an important source of phytonutrient antioxidants, including phenolic acids such as ferulic, coumaric, syringic, vanillic, and kojic acid.

Miso is considered to be a high-sodium food, as one teaspoon can contain 200-300 milligrams of sodium. However, recent research has shown that in spite of its high-sodium content, miso does not appear to affect our cardiovascular system in the way that other foods with as much sodium content sometimes can. Recent human studies on miso intake among Japanese adults have also shown that miso-containing diets tend to lower risk of cardiovascular problems, despite the high-salt content of miso. Reasons for this unique relationship between miso and our cadiovascular systems are not year clear. However, some researches speculate that the unique soy protein composition of miso is one of the key reasons for the cardiovascular support provided by miso.

Tips

*Miso soup is quick and easy to prepare. Heat miso paste and water over low-medium heat. Eat as is or add some fixings, such as shiitake mushrooms, tofu, scallions, carrots, and daikon radish.

*Combine a little miso with olive oil, flax seed oil, ginger, and garlic to make an Asian-inspired dressing for use on salads and cold grain dishes.

*Miso-tahini sandwiches are quick and simple to prepare. Just spread miso on a piece of bread and then top with tahini. Add sliced avocado for an extra kick.

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By *horltzMan
over a year ago

heysham


"What flavour is it...?

Erm, I think it had kelp in it? It's the dark one, not the light one.

I find packet soups lack moisture.. "

Try adding water

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By (user no longer on site)
over a year ago


"What flavour is it...?

Erm, I think it had kelp in it? It's the dark one, not the light one.

I find packet soups lack moisture.. "

Remember to add water. You're welcome

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By (user no longer on site)
over a year ago


"What flavour is it...?

Erm, I think it had kelp in it? It's the dark one, not the light one.

I find packet soups lack moisture..

Try adding water "

But surely that would dilute the flavour intensity,,

Tuh......

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By (user no longer on site) OP   
over a year ago


"Miso is a traditional Japanese seasoning that is produced by fermenting rice, barley, and/or soybeans with salt and a fungus known as kojikin. Miso itself is a Japanese word that translates to “fermented beans”. The most typical miso seasoning is made with soy. It is usually found in the form of a thick paste, and the beans used during fermentation are often soybeans. During the soybean fermentation process, grains such as barley, buckwheat, and rice might be added to achieve a certain flavor or other desired outcome, but in most situations, as is the case with tofu, soybeans serve as the main basis for miso fermentation. This basic role of soybeans in preparation of miso can sometimes be overlooked because many varieties of miso may take on the name of their added ingredients, such as “barley miso” or “rice miso.” Yet nearly all of these miso varieties will contain soybeans as a basic ingredient.

The texture of miso is often paste-like and relatively thick, not dissimilar to peanut butter. However, the taste and color can vary widely, depending on many factors related to fermantation. When it comes to colors of miso, the lightest tends to be white or beige, and this is often due to inclusion of a large amount of white rice during the fermentation process. White miso is also fermented for a much shorter period of time than darker miso, sometimes as short as several weeks. Dark miso can undergo the process for many months or even several years. In terms of taste, white miso is also the sweetest variety of miso, and some people also consider it the most versatile for cooking, since it lacks the stronger flavors found in darker varieties.

Yellow (or sometimes a very light brown) can result when soybeans are fermented together with barley. This is often called “mugi miso”, as the Japanese word “mugi” is used to refer to the general category of cereal grains, including barley and wheat. Sometimes a small amount of white rice is also included during fermentation of yellow miso. One very popular yellow miso is Saikyo miso, traditionally made in the south-central Kansai region of Japan.

The next major category of is red miso, sometimes called “akamiso” as “aka” is the Japanese word for “red”. Red miso can actually be a very dark brown or reddish brown in color, and is usually more salty than white or yellow miso. While barley, rice, and other grains may be used in the production of red miso, it is mostly characterized by a very high percentage of soybeans, and because of this is sometimes referred to as “mame miso” (“mame” meaning “bean” in Japanese). Dark brown and red miso usually get their strong flavors from longer periods of fermentation. Sometimes, fermentation of dark soy miso may involve three years or longer.

Health Benefits

While research on soybeans and their overall health benefits is rather abundant, research specific to miso is much less common. The research is complicated by the fact that human intake of miso can be difficult to measure in isolation, since miso is often eaten as part of a soup, stir-fry, or other dish. Still, as an overall observation, some believe that intake of soy miso shows a preponderance of health benefits, possibly even stronger than those of soy foods in general.

Soy miso is a very good source of manganese, zinc, phosporous, and copper as well as a good source of protein and dietary fiber. In addition to these conventional nutrients, soy miso is also an important source of phytonutrient antioxidants, including phenolic acids such as ferulic, coumaric, syringic, vanillic, and kojic acid.

Miso is considered to be a high-sodium food, as one teaspoon can contain 200-300 milligrams of sodium. However, recent research has shown that in spite of its high-sodium content, miso does not appear to affect our cardiovascular system in the way that other foods with as much sodium content sometimes can. Recent human studies on miso intake among Japanese adults have also shown that miso-containing diets tend to lower risk of cardiovascular problems, despite the high-salt content of miso. Reasons for this unique relationship between miso and our cadiovascular systems are not year clear. However, some researches speculate that the unique soy protein composition of miso is one of the key reasons for the cardiovascular support provided by miso.

Tips

*Miso soup is quick and easy to prepare. Heat miso paste and water over low-medium heat. Eat as is or add some fixings, such as shiitake mushrooms, tofu, scallions, carrots, and daikon radish.

*Combine a little miso with olive oil, flax seed oil, ginger, and garlic to make an Asian-inspired dressing for use on salads and cold grain dishes.

*Miso-tahini sandwiches are quick and simple to prepare. Just spread miso on a piece of bread and then top with tahini. Add sliced avocado for an extra kick."

Also reduces symptoms of menopause.

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By (user no longer on site) OP   
over a year ago

I add pieces of pre cooked chicken breast to my miso.

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By *uzy444Woman
over a year ago

in the suffolk countryside

fuck you then..ive just had carrot cake

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By (user no longer on site)
over a year ago


"What flavour is it...?

Erm, I think it had kelp in it? It's the dark one, not the light one.

I find packet soups lack moisture..

Try adding water

But surely that would dilute the flavour intensity,,

Tuh...... "

Sure but easier to swallow

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By (user no longer on site) OP   
over a year ago


"What flavour is it...?

Erm, I think it had kelp in it? It's the dark one, not the light one.

I find packet soups lack moisture..

Try adding water

But surely that would dilute the flavour intensity,,

Tuh......

Sure but easier to swallow "

It actually comes as a paste, not a powder.

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By (user no longer on site)
over a year ago


"What flavour is it...?

Erm, I think it had kelp in it? It's the dark one, not the light one.

I find packet soups lack moisture..

Try adding water

But surely that would dilute the flavour intensity,,

Tuh......

Sure but easier to swallow

It actually comes as a paste, not a powder. "

It sounds gross Clem. Make your own soup

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By (user no longer on site)
over a year ago


"What flavour is it...?

Erm, I think it had kelp in it? It's the dark one, not the light one.

I find packet soups lack moisture..

Try adding water

But surely that would dilute the flavour intensity,,

Tuh......

Sure but easier to swallow

It actually comes as a paste, not a powder. "

Soup paste eh!....... surely that comes in a sachet not a packet.....

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By *randMrs Spanish BrunetteCouple
over a year ago

home sweet home


"What kind of soup?

Miso.

Miso isn't soup.

It's fecking water."

Hot flavoured water

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By (user no longer on site) OP   
over a year ago


"What flavour is it...?

Erm, I think it had kelp in it? It's the dark one, not the light one.

I find packet soups lack moisture..

Try adding water

But surely that would dilute the flavour intensity,,

Tuh......

Sure but easier to swallow

It actually comes as a paste, not a powder.

Soup paste eh!....... surely that comes in a sachet not a packet..... "

Yes but not all forum members are as enlightened as yourself.

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By (user no longer on site) OP   
over a year ago


"What kind of soup?

Miso.

Miso isn't soup.

It's fecking water.

Hot flavoured water "

All I know is its flipping yummy!

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By (user no longer on site)
over a year ago


"What flavour is it...?

Erm, I think it had kelp in it? It's the dark one, not the light one.

I find packet soups lack moisture..

Try adding water

But surely that would dilute the flavour intensity,,

Tuh......

Sure but easier to swallow

It actually comes as a paste, not a powder.

Soup paste eh!....... surely that comes in a sachet not a packet.....

Yes but not all forum members are as enlightened as yourself. "

I just appreciate correct packaging

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By *ce WingerMan
over a year ago

P.O. Box DE1 0NQ


"What kind of soup?

Miso.

Miso isn't soup.

It's fecking water.

Hot flavoured water "

Not if it's Gazpacho though

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By (user no longer on site) OP   
over a year ago


"What flavour is it...?

Erm, I think it had kelp in it? It's the dark one, not the light one.

I find packet soups lack moisture..

Try adding water

But surely that would dilute the flavour intensity,,

Tuh......

Sure but easier to swallow

It actually comes as a paste, not a powder.

Soup paste eh!....... surely that comes in a sachet not a packet.....

Yes but not all forum members are as enlightened as yourself.

I just appreciate correct packaging "

You were quite correct to correct me. I applaud you!

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By (user no longer on site) OP   
over a year ago

Well that's lunch finished. Tune in next time for "Fuck it!!! I've forgotten my drin...Oh wait there it is".

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By (user no longer on site)
over a year ago


"What flavour is it...?

Erm, I think it had kelp in it? It's the dark one, not the light one.

I find packet soups lack moisture..

Try adding water

But surely that would dilute the flavour intensity,,

Tuh......

Sure but easier to swallow

It actually comes as a paste, not a powder.

Soup paste eh!....... surely that comes in a sachet not a packet.....

Yes but not all forum members are as enlightened as yourself.

I just appreciate correct packaging

You were quite correct to correct me. I applaud you! "

Surely erecting a shrine in my likeness fashioned from discarded soups containers would be a far more appropriate measure of your gratitude .....

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By (user no longer on site)
over a year ago


"Miso is a traditional Japanese seasoning that is produced by fermenting rice, barley, and/or soybeans with salt and a fungus known as kojikin. Miso itself is a Japanese word that translates to “fermented beans”. The most typical miso seasoning is made with soy. It is usually found in the form of a thick paste, and the beans used during fermentation are often soybeans. During the soybean fermentation process, grains such as barley, buckwheat, and rice might be added to achieve a certain flavor or other desired outcome, but in most situations, as is the case with tofu, soybeans serve as the main basis for miso fermentation. This basic role of soybeans in preparation of miso can sometimes be overlooked because many varieties of miso may take on the name of their added ingredients, such as “barley miso” or “rice miso.” Yet nearly all of these miso varieties will contain soybeans as a basic ingredient.

The texture of miso is often paste-like and relatively thick, not dissimilar to peanut butter. However, the taste and color can vary widely, depending on many factors related to fermantation. When it comes to colors of miso, the lightest tends to be white or beige, and this is often due to inclusion of a large amount of white rice during the fermentation process. White miso is also fermented for a much shorter period of time than darker miso, sometimes as short as several weeks. Dark miso can undergo the process for many months or even several years. In terms of taste, white miso is also the sweetest variety of miso, and some people also consider it the most versatile for cooking, since it lacks the stronger flavors found in darker varieties.

Yellow (or sometimes a very light brown) can result when soybeans are fermented together with barley. This is often called “mugi miso”, as the Japanese word “mugi” is used to refer to the general category of cereal grains, including barley and wheat. Sometimes a small amount of white rice is also included during fermentation of yellow miso. One very popular yellow miso is Saikyo miso, traditionally made in the south-central Kansai region of Japan.

The next major category of is red miso, sometimes called “akamiso” as “aka” is the Japanese word for “red”. Red miso can actually be a very dark brown or reddish brown in color, and is usually more salty than white or yellow miso. While barley, rice, and other grains may be used in the production of red miso, it is mostly characterized by a very high percentage of soybeans, and because of this is sometimes referred to as “mame miso” (“mame” meaning “bean” in Japanese). Dark brown and red miso usually get their strong flavors from longer periods of fermentation. Sometimes, fermentation of dark soy miso may involve three years or longer.

Health Benefits

While research on soybeans and their overall health benefits is rather abundant, research specific to miso is much less common. The research is complicated by the fact that human intake of miso can be difficult to measure in isolation, since miso is often eaten as part of a soup, stir-fry, or other dish. Still, as an overall observation, some believe that intake of soy miso shows a preponderance of health benefits, possibly even stronger than those of soy foods in general.

Soy miso is a very good source of manganese, zinc, phosporous, and copper as well as a good source of protein and dietary fiber. In addition to these conventional nutrients, soy miso is also an important source of phytonutrient antioxidants, including phenolic acids such as ferulic, coumaric, syringic, vanillic, and kojic acid.

Miso is considered to be a high-sodium food, as one teaspoon can contain 200-300 milligrams of sodium. However, recent research has shown that in spite of its high-sodium content, miso does not appear to affect our cardiovascular system in the way that other foods with as much sodium content sometimes can. Recent human studies on miso intake among Japanese adults have also shown that miso-containing diets tend to lower risk of cardiovascular problems, despite the high-salt content of miso. Reasons for this unique relationship between miso and our cadiovascular systems are not year clear. However, some researches speculate that the unique soy protein composition of miso is one of the key reasons for the cardiovascular support provided by miso.

Tips

*Miso soup is quick and easy to prepare. Heat miso paste and water over low-medium heat. Eat as is or add some fixings, such as shiitake mushrooms, tofu, scallions, carrots, and daikon radish.

*Combine a little miso with olive oil, flax seed oil, ginger, and garlic to make an Asian-inspired dressing for use on salads and cold grain dishes.

*Miso-tahini sandwiches are quick and simple to prepare. Just spread miso on a piece of bread and then top with tahini. Add sliced avocado for an extra kick.

Also reduces symptoms of menopause. "

I'm in if it obliterates premenstrual tension.

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By (user no longer on site)
over a year ago

Well there's two minutes I am never getting back.

Oh well- passed the time while I ate my Heinz Tomato Soup

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By (user no longer on site)
over a year ago

I'm supposed to be making carrot and lentil soup today. I'd forgotten.

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By (user no longer on site)
over a year ago

I once tried a cup of soup as I was watching a football match during a really heavy rain storm....... took me ages to finish it,,,

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By (user no longer on site)
over a year ago


"I once tried a cup of soup as I was watching a football match during a really heavy rain storm....... took me ages to finish it,,, "

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By *ce WingerMan
over a year ago

P.O. Box DE1 0NQ


"I'm supposed to be making carrot and lentil soup today. I'd forgotten."

Cup-A-Soup instead then? Tomato or Chicken & Leek

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By *ornylady71Woman
over a year ago

near Bury


"mmmm sounds good. i've got flu..can i have some?..haven't eaten since yesterday "

Awwww get well Suzy, can't beat chicken noodle soup if you not well.

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By (user no longer on site)
over a year ago


"I'm supposed to be making carrot and lentil soup today. I'd forgotten.

Cup-A-Soup instead then? Tomato or Chicken & Leek "

I'd rather drink dishwater

I'll make it tonight instead.

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By *iss.HoneyWoman
over a year ago

...

You guys are so slack

Clem, have you tried cock soup?

It's an actual thing

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By *ce WingerMan
over a year ago

P.O. Box DE1 0NQ


"I'm supposed to be making carrot and lentil soup today. I'd forgotten.

Cup-A-Soup instead then? Tomato or Chicken & Leek

I'd rather drink dishwater

I'll make it tonight instead. "

I'm right with you there, I always prefer making ma own food, it might take a little longer, but it's worth the effort and at least you know what's in it!

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By (user no longer on site)
over a year ago

My sex life is a bit like eating soup with a fork...

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By (user no longer on site) OP   
over a year ago


"You guys are so slack

Clem, have you tried cock soup?

It's an actual thing "

Yes! Lovely! And spicy!

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By *arnayguyMan
over a year ago

Durham Tees

Just about to make Cauliflower soup. All round to mine them wot wants it. Get it while it's hot.

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By *iss.HoneyWoman
over a year ago

...


"You guys are so slack

Clem, have you tried cock soup?

It's an actual thing

Yes! Lovely! And spicy! "

Got to love a nice big serving of hot cock soup

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By *unandbuckCouple
over a year ago

Sheffield

Soup du jour is best, have it on holiday a lot.

Can never seem to find it in cans or packets back home though

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By (user no longer on site)
over a year ago

I initially read this as "soup crisps".

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By *ce WingerMan
over a year ago

P.O. Box DE1 0NQ


"I initially read this as "soup crisps". "

Try the Soup Dragons - I'm Free

www.youtube.com/watch?v=38j7p5WWNV0

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By *isscheekychopsWoman
over a year ago

The land of grey peas and bacon

I love soup I really fancy making some homemade Jamaican chicken soup now

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By (user no longer on site) OP   
over a year ago


"I love soup I really fancy making some homemade Jamaican chicken soup now "

Yes please! Bring it round!

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By *isscheekychopsWoman
over a year ago

The land of grey peas and bacon


"I love soup I really fancy making some homemade Jamaican chicken soup now

Yes please! Bring it round! "

I will

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By (user no longer on site)
over a year ago

Time to start making pumpkin soup and frighten the local kids with the grotesque self portraits I carve

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By (user no longer on site) OP   
over a year ago


"Time to start making pumpkin soup and frighten the local kids with the grotesque self portraits I carve "

Mmmm!one of my favourites!

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By *adyDangerWoman
over a year ago

land of debauchery and kink

I've just made pumpkin soup, lots of garlic thyme and onion. Yummy x

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By (user no longer on site)
over a year ago

Heinz big soup here - minted lamb hotpot out of a thermos but no door steps of fresh bread with 2mm coating of butter

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By (user no longer on site)
over a year ago


"What kind of soup?

Miso."

You mean dishwater

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By *om and JennieCouple
over a year ago

Chams or Socials

Ahhhh it's soup making season!!!

What flavour shall I make 1st?

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By (user no longer on site)
over a year ago


"Ahhhh it's soup making season!!!

What flavour shall I make 1st?"

I made roasted butternut squash, leek & paprika yesterday. It was delicious if I do say so myself

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By (user no longer on site) OP   
over a year ago


"I've just made pumpkin soup, lots of garlic thyme and onion. Yummy x"

My Mrs does AMAZING pumpkin soup! Served inside the roasted pumpkin it's self!

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By *ce WingerMan
over a year ago

P.O. Box DE1 0NQ


"I've just made pumpkin soup, lots of garlic thyme and onion. Yummy x

My Mrs does AMAZING pumpkin soup! Served inside the roasted pumpkin it's self! "

*Jumps into a taxi and says "Salisbury please!"

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By *oddyWoman
over a year ago

between havant and chichester


"Ahhhh it's soup making season!!!

What flavour shall I make 1st?"
could you send me your leek and potato recipe again please as its yummy but cant find where i put it many thanks

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By (user no longer on site) OP   
over a year ago


"I've just made pumpkin soup, lots of garlic thyme and onion. Yummy x

My Mrs does AMAZING pumpkin soup! Served inside the roasted pumpkin it's self!

*Jumps into a taxi and says "Salisbury please!" "

......but we don't have any pumpkins..

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By (user no longer on site)
over a year ago

Anyone for Pee Soup.....I hear its an acquired taste....

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By (user no longer on site)
over a year ago


"mmmm sounds good. i've got flu..can i have some?..haven't eaten since yesterday "

you must eat xxx

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By (user no longer on site)
over a year ago

Just done a chicken soup and boy is it good

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By (user no longer on site)
over a year ago


"Heinz big soup here - minted lamb hotpot out of a thermos but no door steps of fresh bread with 2mm coating of butter "

No bread doorsteps?

Ffs man

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By (user no longer on site)
over a year ago

I'm thinking French Onion Soup with gruyere croutons tomorrow.

Good old Delia.

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By *rs-Naughty_Mr-CuddlesCouple
over a year ago

Nr coleford

Hinze cream of tomato here

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By *igeiaWoman
over a year ago

Bristol

I like miso. Only I have the posh one where they call it 'sea vegetables' rather than plain old kelp. I haven't made a good soup in ages. It's that time of year. I sense a carrot, butterbean and cumin experiment coming on...

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By (user no longer on site) OP   
over a year ago


"I like miso. Only I have the posh one where they call it 'sea vegetables' rather than plain old kelp. I haven't made a good soup in ages. It's that time of year. I sense a carrot, butterbean and cumin experiment coming on..."

Chuck a parsnip in, you won't regret it!

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By *ce WingerMan
over a year ago

P.O. Box DE1 0NQ


"I've just made pumpkin soup, lots of garlic thyme and onion. Yummy x

My Mrs does AMAZING pumpkin soup! Served inside the roasted pumpkin it's self!

*Jumps into a taxi and says "Salisbury please!"

......but we don't have any pumpkins.."

*Brings a pumpkin and a little knife so you can carve a smiley face into it

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By (user no longer on site)
over a year ago

Now't gay about tutti frutti soup...

Even straight guys could eat it..

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By *igeiaWoman
over a year ago

Bristol


"I like miso. Only I have the posh one where they call it 'sea vegetables' rather than plain old kelp. I haven't made a good soup in ages. It's that time of year. I sense a carrot, butterbean and cumin experiment coming on...

Chuck a parsnip in, you won't regret it!"

Ooh, if I do that I might make top photos.

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By (user no longer on site)
over a year ago


"I've just made pumpkin soup, lots of garlic thyme and onion. Yummy x

My Mrs does AMAZING pumpkin soup! Served inside the roasted pumpkin it's self!

*Jumps into a taxi and says "Salisbury please!"

......but we don't have any pumpkins..

*Brings a pumpkin and a little knife so you can carve a smiley face into it "

Won't the soup leak out of the carving?

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By *adyDangerWoman
over a year ago

land of debauchery and kink


"I'm thinking French Onion Soup with gruyere croutons tomorrow.

Good old Delia."

Mmmm one of my favourites, got to have cheese ontop also ?

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By *om and JennieCouple
over a year ago

Chams or Socials


"Ahhhh it's soup making season!!!

What flavour shall I make 1st?

I made roasted butternut squash, leek & paprika yesterday. It was delicious if I do say so myself "

Oooohhhh leek instead of onion??? Will give it a try!

Voddy, will send again but basically leek, potato & (home made) chicken stock or veg stock.

Has anyone ever used sweet potato in soup?

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By (user no longer on site)
over a year ago


"Ahhhh it's soup making season!!!

What flavour shall I make 1st?

I made roasted butternut squash, leek & paprika yesterday. It was delicious if I do say so myself

Oooohhhh leek instead of onion??? Will give it a try!

Voddy, will send again but basically leek, potato & (home made) chicken stock or veg stock.

Has anyone ever used sweet potato in soup? "

No but I have a nice spiced butternut squash recipe?

Low cal too x

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By *om and JennieCouple
over a year ago

Chams or Socials


"Ahhhh it's soup making season!!!

What flavour shall I make 1st?

I made roasted butternut squash, leek & paprika yesterday. It was delicious if I do say so myself

Oooohhhh leek instead of onion??? Will give it a try!

Voddy, will send again but basically leek, potato & (home made) chicken stock or veg stock.

Has anyone ever used sweet potato in soup?

No but I have a nice spiced butternut squash recipe?

Low cal too x"

Ta but have one already xx

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By (user no longer on site)
over a year ago


"Ahhhh it's soup making season!!!

What flavour shall I make 1st?

I made roasted butternut squash, leek & paprika yesterday. It was delicious if I do say so myself

Oooohhhh leek instead of onion??? Will give it a try!

Voddy, will send again but basically leek, potato & (home made) chicken stock or veg stock.

Has anyone ever used sweet potato in soup? "

Onions don't seem to be agreeing with me at the moment so I substituted it with leeks,worked well

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By *ucyfur77Woman
over a year ago

Pleasuretown

Miso horny

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By *ce WingerMan
over a year ago

P.O. Box DE1 0NQ


"I've just made pumpkin soup, lots of garlic thyme and onion. Yummy x

My Mrs does AMAZING pumpkin soup! Served inside the roasted pumpkin it's self!

*Jumps into a taxi and says "Salisbury please!"

......but we don't have any pumpkins..

*Brings a pumpkin and a little knife so you can carve a smiley face into it

Won't the soup leak out of the carving? "

Damn women and their logic ffs

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By *igeiaWoman
over a year ago

Bristol


"Ahhhh it's soup making season!!!

What flavour shall I make 1st?

I made roasted butternut squash, leek & paprika yesterday. It was delicious if I do say so myself

Oooohhhh leek instead of onion??? Will give it a try!

Voddy, will send again but basically leek, potato & (home made) chicken stock or veg stock.

Has anyone ever used sweet potato in soup?

Onions don't seem to be agreeing with me at the moment so I substituted it with leeks,worked well "

Have you tried asafoetida? I seem to be OK now I'm back on onions, but I haven't reintroduced leeks yet.

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By *imiUKMan
over a year ago

Hereford


"What kind of soup?

Miso.

Miso isn't soup.

It's fecking water.

Hot flavoured water "

It's middle class Bovril, isn't it?

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By (user no longer on site)
over a year ago


"Ahhhh it's soup making season!!!

What flavour shall I make 1st?

I made roasted butternut squash, leek & paprika yesterday. It was delicious if I do say so myself

Oooohhhh leek instead of onion??? Will give it a try!

Voddy, will send again but basically leek, potato & (home made) chicken stock or veg stock.

Has anyone ever used sweet potato in soup?

Onions don't seem to be agreeing with me at the moment so I substituted it with leeks,worked well

Have you tried asafoetida? I seem to be OK now I'm back on onions, but I haven't reintroduced leeks yet."

I was trying to recal the other day what the onion substitute was called ~ thank you

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By (user no longer on site)
over a year ago

Sweet potato and pumpkin is delicious

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By *uby0000Woman
over a year ago

hertfordshire

sweet and sour mug shot yum

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By *icketysplitsWoman
over a year ago

Way over Yonder, that's where I'm bound


"What kind of soup?

Miso."

That's not really soup. It's bean fungus in water.

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By *imiUKMan
over a year ago

Hereford

Come on, It's Oxo, isn't it?

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By (user no longer on site)
over a year ago


"Ahhhh it's soup making season!!!

What flavour shall I make 1st?

I made roasted butternut squash, leek & paprika yesterday. It was delicious if I do say so myself

Oooohhhh leek instead of onion??? Will give it a try!

Voddy, will send again but basically leek, potato & (home made) chicken stock or veg stock.

Has anyone ever used sweet potato in soup?

Onions don't seem to be agreeing with me at the moment so I substituted it with leeks,worked well

Have you tried asafoetida? I seem to be OK now I'm back on onions, but I haven't reintroduced leeks yet.

I was trying to recal the other day what the onion substitute was called ~ thank you "

I've been using shallots as well as leeks; they seem to be milder than onions.

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By (user no longer on site)
over a year ago


"Come on, It's Oxo, isn't it?"

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By (user no longer on site)
over a year ago


"Miso is a traditional Japanese seasoning that is produced by fermenting rice, barley, and/or soybeans with salt and a fungus known as kojikin. Miso itself is a Japanese word that translates to “fermented beans”. The most typical miso seasoning is made with soy. It is usually found in the form of a thick paste, and the beans used during fermentation are often soybeans. During the soybean fermentation process, grains such as barley, buckwheat, and rice might be added to achieve a certain flavor or other desired outcome, but in most situations, as is the case with tofu, soybeans serve as the main basis for miso fermentation. This basic role of soybeans in preparation of miso can sometimes be overlooked because many varieties of miso may take on the name of their added ingredients, such as “barley miso” or “rice miso.” Yet nearly all of these miso varieties will contain soybeans as a basic ingredient.

The texture of miso is often paste-like and relatively thick, not dissimilar to peanut butter. However, the taste and color can vary widely, depending on many factors related to fermantation. When it comes to colors of miso, the lightest tends to be white or beige, and this is often due to inclusion of a large amount of white rice during the fermentation process. White miso is also fermented for a much shorter period of time than darker miso, sometimes as short as several weeks. Dark miso can undergo the process for many months or even several years. In terms of taste, white miso is also the sweetest variety of miso, and some people also consider it the most versatile for cooking, since it lacks the stronger flavors found in darker varieties.

Yellow (or sometimes a very light brown) can result when soybeans are fermented together with barley. This is often called “mugi miso”, as the Japanese word “mugi” is used to refer to the general category of cereal grains, including barley and wheat. Sometimes a small amount of white rice is also included during fermentation of yellow miso. One very popular yellow miso is Saikyo miso, traditionally made in the south-central Kansai region of Japan.

The next major category of is red miso, sometimes called “akamiso” as “aka” is the Japanese word for “red”. Red miso can actually be a very dark brown or reddish brown in color, and is usually more salty than white or yellow miso. While barley, rice, and other grains may be used in the production of red miso, it is mostly characterized by a very high percentage of soybeans, and because of this is sometimes referred to as “mame miso” (“mame” meaning “bean” in Japanese). Dark brown and red miso usually get their strong flavors from longer periods of fermentation. Sometimes, fermentation of dark soy miso may involve three years or longer.

Health Benefits

While research on soybeans and their overall health benefits is rather abundant, research specific to miso is much less common. The research is complicated by the fact that human intake of miso can be difficult to measure in isolation, since miso is often eaten as part of a soup, stir-fry, or other dish. Still, as an overall observation, some believe that intake of soy miso shows a preponderance of health benefits, possibly even stronger than those of soy foods in general.

Soy miso is a very good source of manganese, zinc, phosporous, and copper as well as a good source of protein and dietary fiber. In addition to these conventional nutrients, soy miso is also an important source of phytonutrient antioxidants, including phenolic acids such as ferulic, coumaric, syringic, vanillic, and kojic acid.

Miso is considered to be a high-sodium food, as one teaspoon can contain 200-300 milligrams of sodium. However, recent research has shown that in spite of its high-sodium content, miso does not appear to affect our cardiovascular system in the way that other foods with as much sodium content sometimes can. Recent human studies on miso intake among Japanese adults have also shown that miso-containing diets tend to lower risk of cardiovascular problems, despite the high-salt content of miso. Reasons for this unique relationship between miso and our cadiovascular systems are not year clear. However, some researches speculate that the unique soy protein composition of miso is one of the key reasons for the cardiovascular support provided by miso.

Tips

*Miso soup is quick and easy to prepare. Heat miso paste and water over low-medium heat. Eat as is or add some fixings, such as shiitake mushrooms, tofu, scallions, carrots, and daikon radish.

*Combine a little miso with olive oil, flax seed oil, ginger, and garlic to make an Asian-inspired dressing for use on salads and cold grain dishes.

*Miso-tahini sandwiches are quick and simple to prepare. Just spread miso on a piece of bread and then top with tahini. Add sliced avocado for an extra kick."

Ooh get you just call you google lol

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By *inky-MinxWoman
over a year ago

Grantham

If I'm eating soup there is a crisis

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By (user no longer on site)
over a year ago

Lidl don't sell parsnips. Stupid shop.

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By *imiUKMan
over a year ago

Hereford

....miso tahini......sandwiches......

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By (user no longer on site) OP   
over a year ago


"What kind of soup?

Miso.

That's not really soup. It's bean fungus in water.

"

It's still my fave!

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By (user no longer on site) OP   
over a year ago


"....miso tahini......sandwiches...... "

I don't do bread.

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By *icketysplitsWoman
over a year ago

Way over Yonder, that's where I'm bound


"....miso tahini......sandwiches......

I don't do bread."

What do you dip in your soup?

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By (user no longer on site) OP   
over a year ago


"....miso tahini......sandwiches......

I don't do bread.

What do you dip in your soup? "

Chicken.

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By *icketysplitsWoman
over a year ago

Way over Yonder, that's where I'm bound


"....miso tahini......sandwiches......

I don't do bread.

What do you dip in your soup?

Chicken."

That's can't be good for its feathers.

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By *imiUKMan
over a year ago

Hereford


"....miso tahini......sandwiches......

I don't do bread."

I do do bread, but they still sound awful.

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By *andbCouple
over a year ago

Wakefield

I have some home made spinach and mushroom soup in my freezer and although it takes longer to make than opening a tin or packet, they taste delicious and on the plus side I know exactly what is in it .

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By (user no longer on site) OP   
over a year ago


"....miso tahini......sandwiches......

I don't do bread.

What do you dip in your soup?

Chicken.

That's can't be good for its feathers.

"

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By *icketysplitsWoman
over a year ago

Way over Yonder, that's where I'm bound

I have some bloody awful vegan soup in my freezer. I made it for my 500 calorie days and it's filling but not pleasurable. And I gained weight.

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By *arnayguyMan
over a year ago

Durham Tees


"Chuck a parsnip in, you won't regret it!

Ooh, if I do that I might make top photos. "

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By *om and JennieCouple
over a year ago

Chams or Socials


"Sweet potato and pumpkin is delicious "

Ooohhh thanks will give it a try!!

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By (user no longer on site)
over a year ago

To be brutally honest I'm seriously disappointed no-one has bothered to mention Cockaleekie....

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By (user no longer on site) OP   
over a year ago


"To be brutally honest I'm seriously disappointed no-one has bothered to mention Cockaleekie....

"

That's a damn fine soup.

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By (user no longer on site)
over a year ago

Get a life for !!!! Sake

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By (user no longer on site) OP   
over a year ago


"Get a life for !!!! Sake"

Please ignore my posts.

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By (user no longer on site)
over a year ago


"To be brutally honest I'm seriously disappointed no-one has bothered to mention Cockaleekie....

That's a damn fine soup. "

Agreed plus it must be said that no other soup has such comedy value on a site like this....

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By (user no longer on site) OP   
over a year ago


"To be brutally honest I'm seriously disappointed no-one has bothered to mention Cockaleekie....

That's a damn fine soup.

Agreed plus it must be said that no other soup has such comedy value on a site like this....

"

Although cock soup is a close second.

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By (user no longer on site)
over a year ago

This would of been great!

The mighty fandango....defeated by soup!

Alas today is not that day

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By (user no longer on site)
over a year ago


"To be brutally honest I'm seriously disappointed no-one has bothered to mention Cockaleekie....

That's a damn fine soup.

Agreed plus it must be said that no other soup has such comedy value on a site like this....

Although cock soup is a close second. "

It certainly fills a hole when you're peckish..

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By (user no longer on site) OP   
over a year ago


"This would of been great!

The mighty fandango....defeated by soup!

Alas today is not that day "

I now have 7 sachets at the ready!

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By (user no longer on site) OP   
over a year ago

Mmmmmmmmmmm Miso......

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