{"id":3208,"date":"2017-08-31T12:11:35","date_gmt":"2017-08-31T16:11:35","guid":{"rendered":"http:\/\/healthfree.com\/blog\/?p=3208"},"modified":"2019-05-17T16:53:27","modified_gmt":"2019-05-17T20:53:27","slug":"miso-recipes","status":"publish","type":"post","link":"https:\/\/healthfree.com\/blog\/miso-recipes\/","title":{"rendered":"Miso Recipes"},"content":{"rendered":"

Miso<\/a> (pronounced mee-so)\u00a0is 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.<\/p>\n

Our Miso<\/a> is a paste made from non-gmo soybeans, sea salt and koji (a fermentation starter), and\u00a0 mixed with rice or barley and spices like peppers.\u00a0The mixture is allowed to ferment for 3 months to 3 years, which produces an\u00a0enzyme-rich food.\u00a0 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.<\/p>\n

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.<\/p>\n

Quick Miso Soup<\/strong><\/h3>\n

Carrots
\nBroccoli florets
\nYellow or green onions
\nGinger
\nParsley
\nSpinach, chard or kale
\nOrganic Miso<\/a>
\nWater
\nOptional herbs: parsley, thyme or cilantro.<\/p>\n

    \n
  1. Chop and simmer vegetables in water.<\/li>\n
  2. Mix the miso with 1\/2 cup water or hot broth:\u00a0Place 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.<\/li>\n
  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!.<\/li>\n
  4. Scoop the miso soup into individual bowls and serve. Miso contains natural fermentation probiotics, so it is best when eaten without much reheating.<\/li>\n<\/ol>\n

     <\/p>\n

    Miso Salad Dressing<\/strong><\/p>\n