Red/White Miso Soup with Tofu -- any good or any use?

[Phred]

G'day mates,

The local IGA supermarket is flogging 400 g (approx. 400 ml) cans of
both Red and White Miso Soups with Tofu at 29c per can. (Seems no one
in this town likes the stuff much. :-)

I'm totally unfamiliar with the stuff, but at 29c/can I can't help
wondering if it can be put to any edible use. Perhaps as a stock for
cooking something? Or as a base to which things can be added to make
a decent brew?

I did ask a local gourmand about the stuff, but he just said that he
couldn't stand it (though it seems his partner occasionally drinks it
for breakfast -- I think that's one of the ways the Nips use it too).

Anyway, if anyone here has a bright idea about what it could be used
for to end up with something palatable as well as edible, then please
share it with the rest of us. TIA.

[It's "Pandaroo" brand from Thailand, if that has any relevance.]

Cheers, Phred.

[James Silverton]

Post by Phred
The local IGA supermarket is flogging 400 g (approx. 400 ml)
cans of both Red and White Miso Soups with Tofu at 29c per
can. (Seems no one in this town likes the stuff much. :-)
I'm totally unfamiliar with the stuff, but at 29c/can I can't
help wondering if it can be put to any edible use. Perhaps as
a stock for cooking something? Or as a base to which things
can be added to make a decent brew?
I did ask a local gourmand about the stuff, but he just said
that he couldn't stand it (though it seems his partner
occasionally drinks it for breakfast -- I think that's one of
the ways the Nips use it too).
Anyway, if anyone here has a bright idea about what it could
be used for to end up with something palatable as well as
edible, then please share it with the rest of us. TIA.
[It's "Pandaroo" brand from Thailand, if that has any
relevance.]

Miso soup is remarkably cheap and quick to make using Hon-Dashi dried
stock and any Miso (it keeps for a long time). It hardly seems
worthwhile buying it ready made. If you have some tofu around you can
put in some little cubes but I've never seen much reason for it except
appearance. Judging by Japanese restaurants, the amount of tofu used can
hardly contribute much to protein intake.

[TammyM]

Post by Phred
G'day mates,
The local IGA supermarket is flogging 400 g (approx. 400 ml) cans of
both Red and White Miso Soups with Tofu at 29c per can. (Seems no one
in this town likes the stuff much. :-)
I'm totally unfamiliar with the stuff, but at 29c/can I can't help
wondering if it can be put to any edible use. Perhaps as a stock for
cooking something? Or as a base to which things can be added to make
a decent brew?
I did ask a local gourmand about the stuff, but he just said that he
couldn't stand it (though it seems his partner occasionally drinks it
for breakfast -- I think that's one of the ways the Nips use it too).
Anyway, if anyone here has a bright idea about what it could be used
for to end up with something palatable as well as edible, then please
share it with the rest of us. TIA.
[It's "Pandaroo" brand from Thailand, if that has any relevance.]

Huh. Canned miso. <grimace> Doesn't sound real appealing. How 'bout
just miso paste (I like the brown or white, but that's just me) in hot
water, perhaps with some dashi, and some tofu? Or just the miso alone,
I enjoy that quite often m'self. And the plain miso will be far more
economical and have far less extraneous scheisse in it than canned, I'd
wager.

TammyM