Miso is usually made from fermented soybeans and then ground into a buttery textured paste. Miso can also be made with added barley, rice, or wheat to aid in the fermenting process.
A few good reasons to start eating miso.
•Miso is high in the minerals iron, copper and manganese
•Miso is often recommended for vegans to eat regularly because it is naturally high in protein, vitamin K, and vitamin B12.
•Miso is rich in the immune boosting mineral zinc.
•Miso is great for the digestive tract because miso is high in fiber and probiotics.
•Studies have shown that women who consume miso regularly are less likely to develop breast cancer.
Tip: When buying miso look for an organic brand without added MSG. YOU CAN FIND IT WHERE SUSHI IS SOLD AT YOUR LOCAL GROCERY STORE. ITS IN A TUB.
Tip: Most stores sell several kinds of miso. The most common types of miso are red and yellow. The biggest difference between different types of Miso is flavor so it may take trying a few different types to find the right miso for you.
Ways to add a little miso to your diet.
•Make miso as a simple broth and drink like tea before meals.
•Use in place of chicken stock or vegetable stock in recipes.
•Try as a spread on bread or toast.
•Miso can be used as a salt substitute during cooking.
•Mix miso with equal parts butter and spread over a firm white fish and bake.
•Mix with oil and some favorite seasonings for a tasty Asian salad dressing.
•Below is an easy and delicious miso soup recipe. It is great to eat regularly during the cold and flu season. This soup can be consumed as a preventive measure or as a home remedy if already sick. This recipe is low in calories and can be eaten as a meal or before a meal. Enjoy.
MISO SOUP
1/2 teaspoon dark sesame oil
1/3 cup shallots, finely chopped
3 tablespoons miso
1 quart vegetable stock
1/4 cup firm silken tofu, diced
3 tablespoons scallions, sliced for garnish
1. Heat the sesame oil in a saucepan over medium heat. Add the shallots and cook until translucent.
2. Add the miso and mix well. Add the vegetable stock and bring to a simmer. Reduce heat to low and simmer for 15 minutes.
3. To serve, ladle into the bowls and garnish each serving with tofu and scallions.
4 if desired, add protein powder just before serving.
No comments:
Post a Comment