I meant to share a recipe earlier in the winter, and here we are with the exuberance of spring unfolding, the days getting longer and the joys of fresh produce coming back to the gardens and markets. So I'd better hurry up and offer my ginger carrot and miso soup-a delicious way to transition from winter to spring-before it gets too warm.
You're going to love this soup! Not only is it colorful and full of flavor; it's also really easy to make.
Miso is a staple in my home. It's a traditional Japanese seasoning produced by fermenting soybean, rice or other grains with salt and a fungus (koji). The result is a thick paste-the consistency of peanut butter-that's rich in protein, vitamins and minerals. Miso has a unique flavor best described as salty, sweet, earthy, fruity, and savory (umami).
There are many types of miso; they differ in ingredients, fermentation process and saltiness and range in color from white to dark brown. The lighter miso pastes are milder andRead More »from User post: A healthy farewell to winter