Miso Soup

1 onion, thinly sliced or garlic (optional)
1 tab virgin, cold pressed olive oil
4 cups vegetable stock or water
½ teas fresh ginger, grated
5 tab miso
½ block of tofu, drained and cut into little cubes
2 - 3 spring onions, sliced

• Saute onion or garlic in good quality oil for about 5 minutes, add ginger and stock.
  
  
• Cover and simmer for about 5 minutes.
  
  
• Dissolve miso in a little broth. Add tofu cubes, stir and bring just to simmer.
  
  
• Serve immediately, topped with spring onions.

Miso should be added to dishes at the end of cooking in order to maintain its nutritional properties.

What is Miso?

Miso forms a staple in the Japanese diet. It is processed from soyabeans and cereal grains such as barley, rice, wheat and sea salt, for a period longer than 1 - 1½ years through slow fermentation process.

Miso is a good source of protein, B vitamins and minerals and, like Sauerkraut and acidophilus yoghurt, it promotes healthy bowel bacteria.

Miso is ideal for:

• soups and casseroles
  
  
• legume dishes
  
  
• stir fry with tofu
  
  
• healthy alternative to vegemite, marmite
  
  

Ingredient Listing:

• Soyabean Miso - Whole soyabeans, trace of barley flour, water and sea salt.
  
  
• Red Miso - Whole soyabeans, white rice, water and sea salt.
  
  
• Brown Rice Miso - Whole soyabeans, brown rice, water and sea salt.
  
  
• Barley Miso - Whole soyabeans, barley, water and sea salt.
  
  
• Hatcho Miso - Whole soyabeans, water and sea salt.

Recipe Index