Miso Recipes

Miso (pronounced mee-so) is an all-purpose and delicious seasoning for flavoring soups and meats or vegetable dishes, or for making salad dressings, sauces, and spreads. It is not a staple in the American kitchen but it is in the Chinese and Japanese culture dating back 2.500 years. Is a favorite, in fact Miso soup is eaten for breakfast in Japan.

Our Miso is a paste made from non-gmo soybeans, sea salt and koji (a fermentation starter), and  mixed with rice or barley and spices like peppers. The mixture is allowed to ferment for 3 months to 3 years, which produces an enzyme-rich food.  Our Miso is not pasteurized and so has all the benefits, amongst them are the complete array of amino acids, which makes it a complete protein. It serves as a probiotic, helps with digestion and is a good vegetable source of B Vitamins.

Here are some recipes for you on how to use this healthy and tasty food. I hope you enjoy it as much as we do.

Quick Miso Soup

Carrots
Broccoli florets
Yellow or green onions
Ginger
Parsley
Spinach, chard or kale
Organic Miso
Water
Optional herbs: parsley, thyme or cilantro.

  1. Chop and simmer vegetables in water.
  2. Mix the miso with 1/2 cup water or hot broth: Place the miso in a cup. Scoop out about 1/2 cup of the broth and pour it over the miso, or use more water. Whisk with a dinner fork or a whisk until the miso is entirely dissolved in the water and no lumps remain.
  3. Pour the dissolved miso into the broth after the vegetables are cooked soft enough to eat and heat has been turned off. Stir through and it’s ready!.
  4. Scoop the miso soup into individual bowls and serve. Miso contains natural fermentation probiotics, so it is best when eaten without much reheating.

 

Miso Salad Dressing

    • 1 rounded tbsp miso
    • 2 tbsp vinegar – apple cider, umboshi plum or rice vinegar
    • 1/2 tsp fresh, grated ginger
    • 1 garlic clove
    • 2 tbsp dark sesame oil
    • 2 tbsp extra virgin olive oil

Whisk together miso and vinegar in a small bowl. Add remaining ingredients until thoroughly combined or use a blender. Put on your favorite salad or dish.

 

For more Miso recipes go to our Miso product page

Green Detox Soup

green detox soup recipe

Green Detox Soup

Supporting your liver recipe

Makes 4-6 servings

 

1 tbsp extra-virgin olive oil or coconut oil

1 small onion, diced

1 tsp minced ginger

2 cloves garlic, minced

1 celery stalk, chopped

3 cups chopped broccoli, florets and stems

½ head fennel, chopped

¼ cup parsley

1 tsp Celtic sea salt

3 cups water

1/8 tsp freshly ground pepper

Optional handful of spinach

Basil for garnish

 

  1. Heat the oil on medium in a medium-sized pot.
  2. Add onion and ginger and cook until the onion is translucent.
  3. Add garlic, celery, broccoli, fennel and a generous pinch of Celtic sea salt and continue to cook another 2 minutes.
  4. Add the water, remaining Celtic sea salt, and pepper.
  5. Bring to boil, then cover, reduce the heat, add parsley optional spinach and simmer for 20 minutes.
  6. Eat the soup chunky or blend until smooth and creamy. Garnish with basil.