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Cooking & Baking

Warpy

(113,131 posts)

3. Probably, just be sure to use all the white parts, sliced very thinly

Reply to mitch96 (Reply #1)

Thu May 18, 2023, 03:54 PM

May 2023

He doesn't say, but that looks like mugi miso, kind of medium in terms of flavor. I'd be careful with the salt, miso is very salty.

I love wakame seaweed, it really is lovely in soups. You can keep hijiki, it always tastes like low tide to me.

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Simple Seaweed Miso Slaw Recipe (video) [View all] Saviolo May 2023 OP

Looks delish.. Can I substitute Bok Choy? tnx nt mitch96 May 2023 #1

Possibly. Saviolo May 2023 #2

I was just thinking of using the stiff bits. My local asian store that sells the flat cabbage is mitch96 May 2023 #4

Probably, just be sure to use all the white parts, sliced very thinly Warpy May 2023 #3

What's not to like. I love Miso and seaweed (?sea vegetables?) I'm a cabbage/bok choy mitch96 May 2023 #5

Yum, kimchi. Northern fart food and hot pepper Warpy May 2023 #6

We wanted more carrot Saviolo May 2023 #7

I think he used that carrot for the spice, not for the carrot Warpy May 2023 #9

We did do a fermented kimchi slaw video a while back. Saviolo May 2023 #8