Miso Has Loads Of Health Benefits But Have You Wondered How To Use It More In Recipes?
Miso is widely used in Japanese cooking and is another fantastic enzyme-rich fermented food made from soybeans, which is also high in protein, B Vitamins and antioxidants. It’s full amino acid profile makes it a great food for vegetarians too. Miso has many researched health benefits which are listed below.
However because it is not a staple in most Western culture’s homes, you may be reluctant to purchase a tub of it for fear it will sit in the fridge for evermore. So we’ve also found a list of 10 uses for miso in your cooking. It’s not just for soup!
Now you can start enjoying more regular inclusion of this nutritious food.
The 10 scientifically researched benefits of miso:
1. Contains all essential amino acids, making it a complete protein.
2. Stimulates the secretion of digestive fluids in the stomach.
3. Restores beneficial probiotics to the intestines.
4. Aids in the digestion and assimilation of other foods in the intestines.
5. Is a good vegetable-quality source of B vitamins (especially B12).
6. Strengthens the quality of blood and lymph fluid.
7. Reduces risk for breast, prostate, lung and colon cancers.
8. Protects against radiation due to dipilocolonic acid, an alkaloid that chelates heavy metals and discharges them from the body.
9. Strengthens the immune system and helps to lower LDL cholesterol.
10. Is high in antioxidants that protect against free radicals.
10 Ways to Use Miso in Recipes:
1. Use light colored miso as a dairy substitute in place of milk, butter, and salt in creamed soups.
2. Puree with tofu and lemon juice in place of sour cream.
3. Blend light miso with vinegar, olive oil and herbs for salad dressing.
4. Use unpasteurized miso in marinades to help tenderize animal protein and break down vegetable fiber.
5. Use the dark rice or barley miso, thinned with cooking water, as a sauce for water sauteed root vegetables or winter squash.
6. Use dark miso in a vegetable-bean casserole to supply plenty of high quality protein.
7. Make cheese for pizza and wraps with yellow miso and firm tofu.
8. Make a spread using white miso, peanut butter and apple juice to thin.
9. Make a pate with tofu, garlic, white miso, tahini, lemon juice and dulse flakes.
10. Add miso to dipping sauce for spring rolls, norimake rolls or raw vegetables.