Miso Hungry
November 23, 2017
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A protein-rich paste made from fermented soybeans, miso is a staple in Japanese cuisine. Rich in minerals and various B-vitamins, miso is also a good source of vitamin E, vitamin K, and folic acid.
As a fermented food, miso provides the gut with beneficial bacteria. And, as we have learnt [Note to webmaster: Link to the post about gut health], good gut health is known to have a positive effect on our overall mental and physical wellbeing.
The 2 recipes here use white miso, which is light in colour and has a lower salt content.
Edamame Miso Hummus
Ingredients
1 1/2 cups
thawed frozen edamame
2 tablespoons
fresh lemon juice
1 tablespoon
extra virgin olive oil
Garnish
2 teaspoons
black sesame seeds, lightly toasted
1Place the 1 1/2 cups of thawed frozen edamame in a small saucepan. Cover the beans with water. Bring to boil and cook the beans for 4 minutes. Drain.
2In a food processor, combine edamame, miso, lemon juice, olive oil, sea salt, water, and garlic clove. Process the ingredients until smooth.
3Transfer hummus into a bowl and garnish with sesame oil, edamame and sesame seeds. Enjoy with toasted bagel chips or crackers.
Spiced Miso Caramel Popcorn Clusters
Ingredients
1 tablespoon
cold-pressed coconut oil
1/2 cup
roasted almonds, chopped
1 tablespoon
white miso paste
A pinch of
Chinese five-spice powder
1Heat the coconut oil in a large saucepan over high heat. Add the kernels and cover the saucepan, shaking the pan occasionally. After 3 minutes or so, the kernels should be fully popped.
2Remove the pan from heat and add the almonds and sunflower seeds. Mix it all up. Set aside with cover off.
3In a small saucepan, cook the honey and miso paste until thickened. Then remove from heat and add the baking soda and five-spice powder. Stir to mix.
4In tray, lay out the popcorn mix and pour the syrup over. Using a spatula, mix the popcorn and syrup to make sure everything is evenly covered. Spread the mix and set aside to cool and until syrup has set.
Easy 3-Minute Miso Soup
Ingredients
1/2 cube of
low-sodium chicken stock (you may substitute this with ikan bilis stock cube)
1
tofu puff (tau pok), cut into small cubes
1 tablespoon
white miso paste
2 pieces of
unsalted roasted seaweed
1Bring the water to a gentle boil and add the stock cube. Reduce the heat and stir until the stock cube dissolves.
2Add the tofu puffs and bring the water back to a boil. Then turn off the heat.
3Stir in the white miso paste. Remember to never cook the miso paste in boiling soup as this will destroy the taste of the miso.
4Divide the soup into 2 bowls and garnish each with a piece of roasted seaweed.
5Enjoy the soup on its own or as part of a meal.
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