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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.

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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.

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

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