Miso Dressing and Miso Soup Recipe

Miso aids digestion and the assimilation of other foods.  It is often used to settle an upset stomach and improve metabolism.  In Japan, commercially available digestive enzymes are made from the same type of koji used to make miso.  What is it exactly?  A protein-rich fermented soybean paste used in soups and stocks, or as seasoning.

A Japanese proverb states that a bowl of Miso soup a day keeps the doctor away!  A few years ago you would only find Miso in specialized shops, but now it has found its way into the major supermarkets too.  Dried Miso soup is becoming very popular as a quick breakfast. Just add hot water and stir.

Japanese Miso Soup Recipe

1 cup of finely chopped onion, 2 tsp of oil, 1 cup chopped carrots, 2 tsp of oil, 2 cups finely chopped cabage (or greens of your choice), 1 quart of water, 3 tbls of Miso.

Heat oil in pot, adding onions first, then carrots.  Saute a few minutes.  Cream miso with a little of the liquid, drop into soup stirring.  Turn off heat.  Serve adding a herb of your choice as a topping.

Miso Dressing Recipe

l tablespoon white miso, 2 of rice or cider vinegar, half cup of extra virgin olive oil, 1 teaspoon of mild mustard.

Mix miso and mustard into a paste.  Add vinegar slowly.  Then oil.  Stir before using.

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2 Responses to “Miso Dressing and Miso Soup Recipe”

  1. Detta says:

    I like organic recipes too!

  2. gerald says:



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