I saw a recipe w/ miso in it the other day. I knew I had miso somewhere in my fridge. But, it occured to me that I didn’t know too much about miso.
So… that inspired me to do some research and create a MISO GUIDE for us. MISO happy 😜 to share what I’ve learned….
MY MISO FAQ…
What is MISO?
It’s a smooth paste/condiment made from fermented soybeans, usually a grain (like rice or barley), salt, and koji starter (Aspergillus oryzae fungus).
Why should I eat MISO?
✨It adds a savory, salty, UMAMI flavor
✨It’s fermented, so it has beneficial probiotics which may boost digestive health, mood, and longevity
✨It has potential antioxidant activity for healthier cells
Where can I buy MISO?
In the Asian aisle of your local grocery store or online. Choose organic options.
Which MISO should I get?
There are 2 MAIN types of miso…
– White/Yellow or Light Miso
✨This miso is made with fewer soybeans and more grains. It usually has a shorter fermentation time.
Taste: lighter and sweeter flavor
– Red/Brown or Dark Miso
✨This miso is made with more soybeans and salt and fewer grains. It usually has a longer fermentation time.
Taste: stronger and saltier flavor
How to store MISO?
Unopened miso paste can be kept at room temperature for YEARS however, once you’ve opened it, make sure to store it in the fridge & use it within a year.
MISO heads up…
– Miso is salty. A tablespoon has about a third of the daily sodium recommendation. A little bit goes a long way.
– Don’t cook it. It’s got active probiotics in there. Cooking or boiling can kill those good bugs. Stirring it in hot, not boiling soup is ok.
4 WAYS TO ENJOY MISO…
1. MISO + OLIVE OIL
– 1 tablespoon olive oil + 1 teaspoon miso
– Drizzle on roasted veggies, pasta, or make vinaigrette
– Add minced garlic for extra flavor
2. MISO + CITRUS
– 2 tablespoons citrus juice + 2 teaspoons miso
– Great 2-ingredient salad dressing hack!
– Use orange, lemon, or lime juice
3. MISO + TAHINI
– 4 tablespoons tahini + 1 tablespoon miso
– Great as a dip for veggies or baked sweet potato fries
– Add a little water to thin it out
4. MISO + MAYO
– 1 tablespoon mayo + 1 teaspoon miso
– Choose olive or avocado oil mayo
– Use it in tuna salad, on a kale BLT, or along side of baked fish
– Add sriracha, coconut aminos, or grated ginger for extra flavor
Try my super simple MISO SOUP HERE