I am often asked what recipes I would recommend to use miso paste. Miso is a traditional Japanese seasoning produced by fermenting rice, barley, and/or soybeans with salt and the fungus kōjikin, the most typical miso being made with soy. There are loads of health benefits of miso in your diet. One of the most researched is that is is powerful probiotics helping to boost your immune system.
Besides traditional miso soup I love this spread. So easy and versatile. You can use it in your sandwiches instead of mayo put it on the of bread for quick dinner or snack or just use it as a dip for your veggie sticks.
Yes miso paste contains salt. It is about 40mg per spoon. Otherwise I don’t put salt almost anywhere we always add salt on the plate. So few mg of salt in Mili’s diet doesn’t concern me.
Preparation time: 10 min
- 2 large carrots
- 3/4 cup cashew nuts
- 2 tbsp Miso
- 1 cup chicken stock
- Peal the carrots and rough chop into ½ inch pieces
- Put both the carrots and cashews in a small pot with the stock.
- Bring to a boil on high heat and then reduce to medium and cook until the carrots are easy to pierce with a fork.
- Remove from heat and scoop out the carrots & cashews with a slotted spoon and place in a food processor.
- Measure out ¼ cup of the remaining stock liquid from the pot and mix this with the 2 TB of miso until dissolved.
- Add this mixture to the processor along with the carrots & cashews and process until smooth. (Could also do in a high powered blender).