As I continue my transition to a completely whole foods based healing diet, there are still random ingredients in the health food store that I am new to discovering. One of the foods that most recently became a regular in my life, spent a long time on the “I want to try this but what the heck do I do with it” list. This food is Miso.
One of my favourite afternoon snacks is a teaspoon or two of miso paste in a mug of boiled water. Just add the miso and stir. Really, it is that simple which is why I don’t get all those packets of instant miso soup. By its’ very nature, Miso soup is instant. Miso paste plus boiled water = miso soup.
What is Miso? Well, I paid a visit to www.southrivermiso.com for the following information:
“Miso (pronounced mee-so) is a delicious all purpose, high-protein seasoning which has played a major role in Japanese culture and cuisine for centuries. It is most often made from a combination of soybeans, cultured grain, and sea salt by a unique fermentation process, which was elevated to a state of fine craftsmanship in traditional Japan.”
- Most often made from a combination of soybeans, cultured grain, and sea salt by a unique fermentation process.
- Miso offers a nutritious balance of natural carbohydrates, essential oils, minerals, vitamins, and protein of the highest quality, containing all of the essential amino acids.
- Unpasteurized miso is a “living food” that contains natural digestive enzymes, as well as probiotics like Lactobacillus, and other microorganisms which aid in the digestion
When I want to get a little fancy, I make a proper veggie-laden soup, and toss in some grilled tempeh and some rice noodles as an extra treat. No outfit is complete without the perfect accessory and the perfect accessory to a bowl of miso soup, in my opinion, is a handful of fresh chopped cilantro. Miso-tempeh-soup-alicious!Print
Currently up north and internet free. Not in the plans so I am sorry if I am tardy in replying to any questions of comments.