Eating Well With Kim: Aug. 30, 2017
(WRDW/WAGT) -- We are talking about how to use up random condiments, in this case MISO.
Sometimes, you have to buy condiments for a recipe and have a bunch leftovers, and it can either sit in the refrigerator and get in the way. Or it can go bad, or you can use it up, which is a much better choice. Miso is a fermented food that adds a savory flavor so it has many uses.
1 rounded tablespoon white or yellow miso.
3 tablespoon rice vinegar or lemon juice
½ teaspoon grated fresh ginger.
1 small garlic clove; finely minced
2 tablespoons canola oil or grapeseed oil
1 tablespoon chopped parsley
4 cups mixed greens
1 shredded carrots
½ chopped English cucumber
How long does Miso last?
That is a good question of course. And because MISO is already a fermented food, it can last for a very, very long time. The range is anywhere from six months to years. Miso is actually a probiotic food and contains living micro-organisms, which contribute to gut health.
To make the salad dressing, mix the ingredients in a small bowl with a whisk, and set aside.
Toss the mixed greens with the dressing and then top with carrots and cucumber to serve.
Is all Miso paste probiotic?
Miso is similar to sourdough bread. If it is made in an authentic way, it is a probiotic. Sometimes it is pasteurized in which case the beneficial microorganisms would be killed, however research indicates that even "dead" probiotics can influence the immune system. But living probiotics is certainly a better choice.