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.
Go to full version of