miso soup | Imamother

luckyme

Thu, May 03 2007, 10:04 pm

Love it! Makes a great soup & much more...

Boil water and let cool slightly (you don't want to add boiling water to Miso as you can kill off alot of the nutrients). I prefer the red miso as I find it has a richer flavor - the white is more mild. For a serving for one, use approx 2tbs, heaping & about 1-2 cloves garlic, sliced or minced,(more or less to taste) in a bowl. Pour water over this and stir until mixed well & enjoy. You can make it the consistency you like best.

Definitely experiment with the proportions & adding ingredients like chili paste, red pepper flakes, ginger, scallions...

Miso also makes a great & super easy dish for salmon (or chicken) that your shabbos guests will rave about.

Make as above using less water so it is more of a thick paste. Add chili paste/schug/hot sauce or whatever spicy stuff you prefer, adjusting to heat level & also a few Tbsp brown sugar - mix well. Lay salmon in baking dish, salt lightly & cover with miso mixture. Let sit at room temp for 15-20 minutes, cover & bake as usual for size of salmon you are using.
Great as a salad dressing too.
Hope this helps!

Health Benefits

Miso's Minerals Support Immune Function, Energy Production, Bones and Blood Vessels

Miso is a very good source of manganese and a good source of zinc, phosphorous, and copper. It is also a good source of both protein and dietary fiber.

Miso is a soy paste that is created by inoculating trays of rice with the vitamin B12 synthesizing fungus, Aspergillus oryzae, then mixing in a ground preparation of cooked soybeans and salt, and letting the mixture ferment for several days before grinding it into a paste with a nut butter consistency. Because it is fermented with a B12-synthesizing bacteria, miso has been commonly recommended as a B12 source for vegans. Miso is quite high in sodium (1 ounce contains 52% of the recommended daily value for sodium), but a little miso goes a long way towards providing your daily needs for the trace minerals zinc, manganese, and copper. In addition, a single tablespoon of miso contains 2 grams of protein for just 25 calories. An impressive nutrient profile for a flavoring agent! Use miso in your cooking instead of plain old salt and reap a variety of benefits in addition to enhanced flavor.

This is just a brief intro, for more you can check out the site below, or any of the many on Google.

http://www.whfoods.com/genpage.....d=114

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