Miso Dips and Spreads
Miso Salad Dressings
Miso Pasta and Noodles
Miso Seafood Recipes
Pitchford said use South River Miso. They have amazing flavors online but shipping is too high for me even on amazon. I will have to stick with the Whole Foods brand.
The Sweet Onion Soup looks good
Sweet Onion Soup
4 large onions, thinly sliced
Pinch of sea salt
1 quart water
2 tablespoons Sweet White Miso and
2 tablespoons Three Year Barley Miso
Chopped parsley or scallion
Heat oil in heavy soup pot and add onions with pinch of sea salt.
Sauté on high flame for 1 minute, then reduce flame.
Cover and simmer for 30 minutes stirring occasionally.
Add water and bring to boil over high heat.
In small bowl blend both misos with 1/2 cup liquid from pot.
Reduce flame and add diluted miso. Simmer 4-5 minutes.
Serve garnished with fresh parsley or scallions
Note: To make a richer onion soup, do not cover pot; simmer until onions are well browned but not burnt. Finish by seasoning with 1-2 tablespoons South River Miso Tamari to taste. Garlicky croutons add a nice touch to this soup. Enjoy!
Avocado Apple Salad & Miso Honey Dressing
Celebrate the fresh awakening of Spring with a lively green salad tossed with Miso Honey Dressing.
¼ cup apple cider vinegar
1 tbsp fresh lemon juice
2 cloves garlic, chopped
2 tbsp raw red onion, chopped (optional)
¼ cup parsley, chopped
2 tsp honey
2 tbsp Sweet Tasting Brown Rice Miso (or use Sweet White or any of the One Year varieties)
2/3 cup sesame or light vegetable oil
1-2 tbsp water (as needed)
1. In a blender add all ingredients in the order given above-except the oil. Blend until smooth.
2. Next, add the oil in a slow, steady stream with the blender on low to medium speed. Add water if a thinner dressing is desired.
This dressing is also delicious on pasta, grain dishes or cooked vegetables.
Serves 2 – 4
1 quart chopped kale, bok choy, mustard or other leafy greens
1 tablespoon sesame oil
1 tablespoon light miso and 2 tablespoons water
or 2 teaspoons South River Miso Tamari
1-2 teaspoons cider vinegar (optional)
1 tablespoon roasted and ground sesame seeds (optional)
Heat oil in heavy skillet or wok. Add greens. Stir occasionally on medium heat 3-5 min. Add miso mixed with water or miso tamari. Add vinegar, stir well and serve. Sprinkle sesame seeds over greens to add calcium and contrasting color.
Note: Cook strong tasting greens without a lid for milder flavor and bright green color.
Availability: Out of Stock until September 2013
Each spring, during the last week of April, we take to the woods to gather Wild Leeks (Allium tricoccum, also called Ramps). We cook them along with Dandelion greens, dried nettles, and Maine coast sea vegetables. Then these are hand chopped and mixed together with Hearty Brown Rice Miso (already aged for two years) and Sweet Tasting Brown Rice Miso (already aged for three months). This mixture is then aged for one full summer.Many people have told us that a broth made with this miso has helped them through illness. Others take it with them when traveling where good quality food is not always available. This miso is great for an instant soup broth in the workplace or for a “pick-me-up” instead of coffee. One friend even gave Dandelion Leek Miso as a gift to the Empress of Japan.Ingredients:
Deep well water, organic soybeans, organic brown rice, sun-dried sea salt, dandelion greens, wild leeks*, nettle greens, organic sea vegetables, and koji culture. *Wild crafted.
- No gluten ingredients.Nutrition Facts:
Serving Size 1 tsp. (6g) Servings Per Container: 60; Amount Per Serving: Calories 10, Fat cal 0; Total Fat 0g, 0%; Sodium 150mg, 6%; Total Carbohydrate 1g, 0%; Sugars 0g; Protein 1g. (% Daily Value)
Kale with Garlic and Miso
Kale growing mightily at South River Farm
Kale is so good for us — it’s very high in vitamins K, A and C. And it can taste very good, too, as in this simple recipe.
Serves two or three
3 cups chopped fresh kale
2-3 cloves of garlic
2 tablespoons olive oil
Water as needed
1-2 teaspoons South River Hearty Brown Rice Miso
1. Chop 2-3 garlic cloves finely.
2. Select dark green, crisp kale leaves. To soften, pound the center rib of the leaves with the handle end of a heavy knife. Cut vertically down the center rib. Next, chop the leaves into fine pieces.
3. Add olive oil to a pan with a heavy bottom. When heated, add chopped garlic. Stir garlic for a moment. Next, add chopped kale. Stir to coat with oil. Add 1-2 tsp of water and cook covered for 5-7 minutes, stirring a few times. Kale should be bright green and tender.
4. Mix 1-2 tsp Hearty Brown Rice Miso with 2 Tblsp of water in a small bowl. Add to kale and stir for a moment.
Chickpea Leek Soup
1 medium leek sliced
2 carrots sliced
1 cup cooked chickpeas
1 three-inch piece wakame (optional)
4 cups water
11/2 tablespoons Chick Pea Miso
Chopped parsley for garnish
Wash and cut vegetables. (Leeks need special attention when washing; slice lengthwise and rinse under cold running water.) With kitchen shears cut wakame and add to 4 cups water in 2-quart saucepan. Add carrots and bring to boil. After 10 minutes add leeks and chickpeas continue to boil for 3-4 minutes. In small bowl blend miso with small amount of liquid from pot. Reduce flame to low and add diluted miso; simmer 3-4 minutes. Garnish and serve.
Chickpea Popcorn -
i just saw this recipe for chickpea popcorn, you take a can of garbanzos, sprinkle with red pepper flakes, and bake at 350 for 45 minutes.
Doesn’t that sound good! I might sprout mine first, then sprinkle with something else, maybe nutritional yeast and red pepper flakes!