is fermented soybean paste commonly eaten in Japan. In this
country, it is most frequently consumed as miso-based soup in a
Japanese restaurant. However, you can buy your own at most
natural food stores or Asian grocery stores and explore many ways
to cook with it. Two easy ways to incorporate it into your
diet are the following recipes.
- 1 tsp. canola or
- 1 - 2 cloves garlic,
mashed (mash 10 - 15 minutes before putting into the
soup to maximize the cancer-fighting components)
- 1/2 cup green onions,
sliced white and green parts
- 1 tsp. fresh ginger
- 1/2 cup carrots,
- 1 cup shiitake
mushroom, thinly sliced
- 2 Tbsp. brown miso
- 1 Tbsp. dry sherry,
to taste (optional)
- 4 cups water
- Heat oil
in medium saucepan over medium heat. Add garlic and onions,
sauté until soft.
- Add fresh
ginger root, carrots and mushrooms. Cook an additional
5 - 10 minutes, or until vegetables are crisp tender.
miso in 1/4 cup of the water and add it to the vegetables in
the saucepan along with the remaining water and dry sherry.
- Reheat and
4 - 6