Superfood miso: an immune booster in the Asian shop

It is also said to help with hangovers

Superfood miso: an immune booster in the Asian shop

Miso varieties (from left): Shinshu (yellow), Shiro (white), Aka (maroon), Inaka (coarse grain), Mugi (barley), Genmai (brown rice), Awase (rice & barley) , Hatcho (Big head)

CLAUDIA ZALTENBACH @ dinner at 8, (C) dinner at 8

Why natural seasonings are good for your health

Miso – Isn’t that the soup that’s always served before sushi? Yes, the ingredient in miso soup is actually miso, but it can do more than just boil a clear broth. Did you know that miso comes in many different colors and flavors? Natural seasonings refine Asian dishes as well as savory classics such as tomato soup, desserts or caramel. It’s a really healthy immune booster that can help with hangovers as well.

Mireila Zirpins

A paste with great potential

Miso soup with seaweed and tofu in a small asian phonic bowl

This is how we know miso. The basis of delicious and healthy soup with seaweed and tofu

Eastok

“Miso is a fermented soybean paste mainly used in Japan,” explains food blogger Claudia Zaltenbach, who wrote a cookbook on miso*🛒. “The ingredients are usually soybeans and/or rice, salt and Aspergillus Oryzae mold that starts the fermentation process. You shouldn’t put more than that in good miso.” Mold spores of noble fungi convert the starch in rice into sugar. Therefore, miso is a natural glutamate. This is not to be confused with artificial powder that has a bad reputation. Doenjang is an aroma bomb with sweet and salty flavors. Umami for short, the Japanese word meaning spicy and flavor, is the fifth flavor in addition to sweet, salty, sour, and bitter.

The most important tip for beginners to miso

  • Small Use – The paste (also available on Amazon * 🛒) is quite concentrated.
  • Do not add salt as the paste already has a high salt content.
  • It is good to add soybean paste at the end so that it is not too hot and the precious ingredients do not lose their original taste.
  • If the dough is solid, it is best to melt it with a whisk in a little oil or water and then add it to the rest of the liquid.
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What can you cook with miso?

Miso Brownies - Recipe by Claudia Zaltenbach

Brownies with Miso – Amazing but very tasty combo

CLAUDIA ZALTENBACH @ dinner at 8, (C) dinner at 8

Claudia Zaltenbach encourages: “As a beginner, you can’t make a lot of mistakes.” “You can use miso wherever there is salt,” she said. Experts recommend stirring a tablespoon of miso in 70 g of butter at room temperature. “It offers a fragrant miso butter that goes perfectly with steak, vegetables or bread.”

She also uses miso for salad dressing. Use it for classic vinaigrettes instead of mustard. “Smiles like fat,” she adds. “The smile makes the cream sauce rounder, more complex and flattering.” Her soul food is noodles with Miso Mushroom Cream Sauce. Here you can find a recipe for beef rump stewed in red wine and miso. A perfect Advent dish that warms up on the inside. By the way, the food blogger’s miso aha experience was tomato soup refined with miso.

However, miso is also popular in desserts whenever caramel notes are needed. Candy paste? Of course, all cake or cookie dough has a little salt to add flavor. The secret to Claudia Zaltenbach’s success is their chocolate-filled miso brownies.

Different types of miso for whom?

Claudia Zaltenbach wrote an entire cookbook on miso.

Miso fan and food blogger Claudia Zaltenbach

Magdalena Juice, Munich

Soybean paste is not only very tasty, but also has been shown to have health benefits. “In Korea, soybean paste is used to treat patients with stomach cancer,” says Claudia Zaltenbach. A study of 21,000 women aged 40-59 in Japan found that three cups of miso soup a day reduced the risk of breast cancer by 40%. A Japanese study of 265,000 subjects found that daily consumption of miso soup for 13 years significantly reduced the risk of colorectal cancer.

Fermented pastes made from soy, rice and barley are also said to fight high blood pressure. Contains probiotics that are good for your gut flora. And all essential amino acids, vitamins B 12 and K, trace elements and fatty acids omega 3 or 6 – suitable for vegans and vegans and will benefit everyone’s immune system anyway. And it helps with hangovers. “A smile provides salt, electrolytes,” explains Claudia Zaltenbach. He’s much tastier than the traditional hangover broth recipe with raw eggs and vodka.

Even unpasteurized miso can be stored in the refrigerator for a very long time.

Japanese miso in a large barrel

Miso traditional – sold in tins

Hara Jun Lee, iStockphoto

“Whoever wants to enjoy the full spectrum of effects should buy unpasteurized miso*,” advises Claudia Zaltenbach. Organic products are generally manufactured the same way in Asia and aged longer than industrial mass-produced products that artificially accelerate the aging process. Miso is well tolerated by most people, and even people with high blood pressure don’t have to worry about the salt content. Those who are intolerant of fermented soybeans should test how good the miso is individually. Anyone suffering from celiac disease or gluten intolerance should take a closer look at the ingredients. Some miso is made from barley. Then they are contraindicated.

Claudia Zaltenbach, who has already eaten 30-year-old miso in Japan, said, “Because of the high salt content, the miso can be stored indefinitely. The paste is best stored in the refrigerator. You cannot freeze them. Dried miso powder or You can also buy miso gravy cubes, but fresh miso soup is tastier and healthier.

*This post uses affiliate links. When you purchase a product through this link, you receive a commission from the seller. There is no additional cost. When and where you buy the product is, of course, up to you.

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