Miso: Beyond The Soup
PASSIONS | by MOLLY MARTIN
IF YOU’VE ENJOYED MISO only in that light, savory soup that often kicks off a Japanese meal, then you’re in for some treats. The fermented-soybean paste is a versatile seasoning that can be incorporated into many other dishes. For example:
© ASIAN FOOD GROCER
- As a base for other soups
- To make an even creamier risotto
- Brushed on baked or grilled vegetables, including corn on the cob
- Adding a new dimension to mashed potatoes
- Used as a marinade for fish
- Blended into dips and sauces
Miso is low in fat, has no cholesterol and offers a balance of protein, carbohydrates, essential oils, minerals, vitamins and isoflavones. A tub of miso paste lasts well in the refrigerator. I find yellow miso the most versatile, but sometimes experiment with the white and red varieties as well.
Miso can, however, be high in sodium, so if you’re keeping an eye on that, be sure to compare labels: Some brands have less sodium per tablespoon than others that are labeled “low-sodium”.
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It’s worth trying different kinds of miso to see what you like. Finding a really great complex miso really improves anything you cook along with it. As a rule, I would suggest that you should be able to enjoy a sample of good miso on its own or with nothing more than a cucumber or carrot – if not, then keep looking.