Get Cultured-Miso

Listen to part two of my Get Cultured Soundbytes. This one features miso. And after you've heard about all the benefits, here are recipes from The Vegetarian Mother's Cookbook to try:

Tahini-Miso Sauce

This white sauce is great over tempeh, vegetables, grains, or pasta.

1 cup water

2 tablespoons arrowroot powder

1/4 cup tahini

1 tablespoon miso

Pinch ground nutmeg

1/4 cup minced fresh parsley (optional)

Black pepper to taste

Whisk or blend all ingredients together. Pour into saucepan. Heat over low heat until thickened.

Makes about 1 cup

 

Miso-Noodle Soup

This is a soothing soup that is great for upset stomachs or jangled nerves. I especially like it with brown rice pasta.

5 1/2 cups water

2 tablespoons chopped wakame

1 carrot, thinly sliced

1 clove garlic, minced

3 green onions, thinly sliced

1 cup chopped kale, cabbage, watercress, or other green

1/2 cup snow or snap peas

1/2 cup small uncooked pasta noodles

8 ounces tofu, diced

2 tablespoons miso

Soy sauce to taste

Place water and sea vegetable in medium-size pan. Cover and bring to a boil over high heat. Add remaining ingredients and simmer uncovered 10 minutes, or until pasta is just cooked. Remove from heat, stir in miso. Season with soy sauce if desired.