Miso

I know this has been discussed before, but I just tried some for the first time. What a funky flavor. I like it. Has anybody had any problems with miso? Beneficial I hope?


Its really very good for you, alkalizing, good bacteria etc..but like everything else, there is high quality and crap out there. I LOVE South River Miso's Dandelion Leek Miso. I swear to you, you can feel it when you eat it. Its the one food that makes me feel better the second I eat it. Lots of miso is soy based and I avoid that. South River miso comes in glass jars so I like that. Miso leaches plastic according to macrobiotics. My husband drinks miso broth every day and he always has perfect ph when I test it in the mornings.


Sheryl, I read all of the ingredients and I bought the South River hearty brown rice. Man, is it pungent. Kind of gave me an upset stomach, but I ate half the jar. Next time, I won't eat so much. I've seen the one you're talking about, I'll pick some up tomorrow. I've been avoiding trying it, assuming since it's made from rice, it would be high in carbs.


Did you make broth?


Sheryl, No, I ate it straight out of the jar. Is the broth good? Does it kill the good probiotics?


Whoa! Miso is a paste to make soup with. I have had it spread on a sandwich very thinly (is that a word? lol). When I make miso soup, I boil the water, add veggies, sea veggies, whatever I'm going to put in it..you can do just water..cook them until they are how I want them, then take it off and stop the boiling. Boiling water will kill the bacteria in the miso. I mix a few spoonfuls of miso in a cup w/some added water until its smooth so there wont be lumps in the soup, then add that to the pot of soup. It should look a bit strange, like its seperating..not sure how to describe it. Its excellent soup for when you are ill, have had too many sweets etc..good to eat every day. Try that and tell me how you like it. You will probably have to play with it a bit to get it how you want it. If you ever see the dandelion leek one, buy it its so awesome, but not in season right now I don't think.


Sheryl, It is a little strong straight out of the jar, but I like it. I'll try making soup and let you know how it goes. There's a recipe on the jar also.


Another way I love it is to make a paste of dark miso and mirin (but mirin is too sweet for a candida diet) and spread it on salmon and broil. Called Salmon MisoYaki and its really tasty....There is a soup that is supposed to be very healing for women where you saute onions and walkame in toasted sesame oil, add water, boil 20 mins, then add miso. Good for ovaries I think.