Miso Soup
by KAMOSU MISO
Ingredients:
- 4 cup dashi (kombu, dried shiitake mushrooms or dried bonito flakes) or water
- 4 Tbsp Kamosu miso paste
- ½ package of Soyarie organic silken tofu
- 1 Green onion
Directions:
- Boil dashi or water in saucepan (optional: add vegetables, mushrooms or tofu).
- Cut the green onion and tofu into cubes and add.
- Turn off heat and whisk in the miso paste at the end. Serve. (See “Important” note below).
Important
To preserve the living organisms, avoid subjecting miso paste to high heat. Instead, add it to dishes that have already been cooked or heated to serving temperature.
However, even if the miso has boiled, the microorganisms become food for the digestive tract and increase the probiotics.
Definitions: Dashi (cooking stock) / Kombu (seaweed—dried kelp) / Bonito (kind of fish).
KAMOSU MISO
kamosumiso.com
Miso Marinade for Tofu
by KAMOSU MISO
Ingredients:
- 4 Tbsp Kamosu miso paste
- 1-2 Tbsp maple syrup
- ½ tsp minced ginger
- ¼ tsp minced garlic
- 2 Tbsp water
- ½ package of Soyarie firm or extra-firm organic Tofu
Directions:
- Mix all the ingredients and paste on the tofu both sides.
- Store in the refrigerator for one night. It will be ready next day!
Health Benefits
Miso paste is a mixture of fermented soybeans, brown rice and can be made with several other grains such as millet, quinoa, chickpeas.
From a nutritional point of view, it provides carbohydrates with protein; it is also rich in the B-complex vitamins and contains several minerals, including calcium, iron, zinc, copper and magnesium. It is also a healthy living food that helps support digestion with beneficial microorganisms.
KAMOSU MISO
kamosumiso.com
