This week we are adding white miso to our menu. I have always loved miso soup and dressings but have never used it in my own recipes. It is surprisingly easy to add to a number of items as it comes in a paste form it whisks easily into soup or any other sauce that you want to add depth to. Opening the package I was surprised to see a liner that explained how miso is a cancer fighter. Looking into it I find that although this information is still being researched there are considerable health benefits to this fermented soy product. It is considered part of the legume family bringing all of the fiber and protein benefits as well as a great source of antioxidants. The fermentation process is believed to add a level of digestive benefits helping to break down proteins, carbohydrates and fats. It is said to contain good bacteria that supports intestinal micro flora. (sounds appetizing?) Read all the health benefits for yourself here… http://www.whfoods.com/genpage.php?tname=foodspice&dbid=114.
Actually, miso is very tasty and adds a creamy and salty flavor to sauces. Don’t worry it’s not too salty and because it’s in the paste form you can control it. One thing to keep in mind when buying miso is to make sure it is organic as with all soy products. You do not want the added pesticides you will get otherwise. Here is a recipe I found online that I made this morning – it’s wonderful!
I followed the recipe with a few changes (see below).
1/2 cup white miso paste
1/4 cup plus 1 tablespoon water
1/4 cup sugar (I used brown rice syrup)
3 tablespoons rice wine vinegar
2 teaspoons light soy sauce (I used low sodium)
1/4 teaspoon kosher salt
2 tablespoons peanut oil
1/2 teaspoon sesame oil
In small bowl, whisk together the miso,
water, sugar, vinegar, soy sauce, and salt. While whisking constantly, gradually add
the peanut and sesame oils until you have a creamy dressing. Use now or store covered,
in the refrigerator, for up to 3 days.
Television Food Network, G.P. All rights reserved
© Copyright 2012 Television Food Network G.P., All Rights Reserved