And, Miso Spice makes 8! In the post, ‘7-Tips for Using Miso,’ I shared some miso basics and a few tips for using miso paste in cooking. Now, here’s one more tip for using this detoxifying, gut-friendly, enzyme-rich fermented food. Sprinkle it on savory dishes, showering them with umami goodness. Sprinkle miso on dishes as a condiment? Continue reading
During an ingredient lecture at the Natural Gourmet Institute, chef instructor, Olivia Roszkowski commented:
“You may have bought a tub of miso for a recipe and then wondered how you
will ever use it up. But, once you learn some tips for how to use it, you’ll
wonder how you ever cooked without it.” – Chef Olivia
She is so right. Continue reading
You must try this White Bean Miso Soup recipe recipe at some point. Because at some point, it will be just what your body needs. Let me explain.
I first tried this soup during a baking class at Natural Gourmet Institute. After hours of baking and sampling, baking and sampling and more baking and sampling, the class was on a collective sugar buzz. Knowingly, the chef had made this miso soup to counterbalance the sugar. Satisfying, grounding and nourishing, the miso soup quickly became more popular than the baked goods. Ying and Yang. It worked. So, for these reasons, miso soup is comforting, not just on a cold day, but is generally a welcome treat on its own and especially after overconsumption. Continue reading