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Miso is a traditional Japanese seasoning that is produced by fermenting rice, barley, and/or soybeans with salt and a fungus known as kōjikin. Miso itself is a Japanese word that translates to "fermented beans". The most typical miso seasoning is made with soy.
Soy miso is a very good source of manganese, zinc, phosporous, and copper as well as a good source of protein and dietary fiber. In addition to these conventional nutrients, soy miso is also an important source of phytonutrient antioxidants, including phenolic acids such as ferulic, coumaric, syringic, vanillic, and kojic acid.
Easy Tips to Make Dishes Using Miso:
- Miso soup is quick and easy to prepare. Heat miso paste and water over low-medium heat. Eat as is or add some fixings, such as shiitake mushrooms, tofu, scallions, carrots, and daikon radish.
- Combine a little miso with olive oil, flax seed oil, ginger, and garlic to make an Asian-inspired dressing for use on salads and cold grain dishes.
- Miso-tahini sandwiches are quick and simple to prepare. Just spread miso on a piece of bread and then top with tahini. Add sliced avocado for an extra kick.
- One of the easiest ways to eat Miso is to make a Miso Gravy and just pour it on any greens, salds, etc. Here is the BEST Miso Gravy Recipe ever!
Here are our most favorite Miso Soup Recipe:
Kelp Noodles in Peanut Miso Sauce
Asian Slaw Salad with Miso Ginger Dressing
Raw Creamy Mushroom Soup with Avocado + Miso
Roasted Garlic, Miso and Greens Soup
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