Eating Well With Kim: Aug. 1, 2017
(WRDW/WAGT) -- Miso is a probiotic food rich in micro-organisms and adds a savory note to foods both cooked and uncooked.
But often times, when foods/seasonings or condiments are unfamiliar, we are not sure how to use them, and of course some trial and error is often required. But I have done some of the work for you and gathered a few easy ways to use up your Miso Paste.
Let's start with vegetables:
Okay similar to the carrots we cooked on Monday, you can braise/or glaze other veggies.
White potatoes or sweet potatoes would work just like the carrots.
Lightly boiling asparagus with stock, miso and green onions.
The same can be done for broccoli. Miso and canola oil mixed and brushed on vegetables for grilling (zucchini, eggplant) can also be brushed onto pineapple rings and grilled (giving a savory sweet falvor).
Okay, and Miso soup is next.
You can make your own miso soup or add a little miso into a chicken noodle. It can also be stirred into eggs, or rice for a flavor pop.
Miso is especially delicious with tender fish. You can mix miso with mirin and brush it over fish and then bake. Think Cod or it can also be used as a marinade for chicken.