SEARCH VEGSOURCE:
Custom Search

 


Reply To This Post         Return to Posts Index           VegSource Home


From: Deborah (Recipes.vegsource.com)
Subject:         use your head about the cabbage
Date: December 31, 2010 at 8:13 pm PST

In Reply to: vegan korean cabbage and soybean paste soup posted by cs on December 30, 2010 at 5:50 pm:

Use the same water that you blanch the cabbage in
as the cooking water.

---

Substitute any type of flour (gluten-free)
in place of the wheat flour. It is being
used here as a thickener, so almost any
kind of flour would work.

---

To preserve the enzymes in the miso,
add it during the last 2 - 3 minutes
of cooking. Flavor will not be compromised.

Reply To This Post         Return to Posts Index           VegSource Home


Follow Ups:


    


Post Reply

Name:
E-mail: (optional)
Subject:

Comments:

Optional Link URL:
Link Title:
Optional Image URL:



See spam or
inappropriate posts?
Please let us know.
  


Want to see more videos? Subscribe to VegSource!

Every time we post a new video, we'll send you a notice by e-mail.

No spam ever and you can easily unsubscribe at anytime.

Enter your email address, your first name, and press Submit.


Your Email:
First Name:
Newsletter archive

Infomercial production direct marketing