"Mighty miso adds depth to soup, other dishes" by Michael Hastings, the Winston-Salem Journal. Light yet deeply flavored, satisfying but not filling, miso soup is perhaps the most-ordered item on any Japanese menu. Miso is a salty, fermented soybean paste. It may also contain rice, barley or another grain in combination with soybeans. It is used as a seasoning or condiment in traditional and contemporary Japanese cooking.
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- Miso comes in many types:
- Mame miso, made with soybeans, malted soybeans and salt
- Kome miso, made from malted rice, soybeans and salt
- Mugi miso, made with malted barley, soybeans and salt
- Shiro miso (white miso) is less salty and sweeter; lightest in flavor
- Red miso (sendai or aka miso) is saltier and stronger
- Brown miso is especially salty with a strong umami (savory) flavor
- Chougomiso is a mixed miso, combining two or more types
- Shiro miso is chosen for fish or other light dishes. Brown miso is more likely to be used with red meat or heavier dishes. Red miso is versatile: try it in a tomato or meat sauce for pasta. When shopping, choose a miso that had no additives, such as MSG. Miso typically lasts a year when refrigerated. The Japanese use miso in many other soups, with chicken, seafood, mushrooms, spinach and other vegetables.
- Miso has many health benefits: it contains protein, fiber and nutrients such as magnesium and potassium. Studies have linked miso with a reduced risk of gastric, breast, colon and liver cancers. It is also said to prevent strokes and high blood pressure and to reduce body toxins. Its antioxidants are thought to help slow the aging process. But miso is fairly high in sodium. Most dishes with miso need no added salt. A tablespoon will provide plenty of flavor and sodium to a cup of water. If adding to an already flavored liquid like a broth, 1 to 2 teaspoons is usually enough for each cup of liquid.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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