South River Miso - The finest traditional Miso available

October 2020

Autumn afternoon at South River Farm. Photo by Anni Elwell Hanna.

Autumn Greetings from South River Miso

Warm greetings and good health to all of you in these very challenging times. During the Covid pandemic the focus is on staying well - protecting ourselves, our families, and all our relations by following safety guidelines and strenghtening our immune systems. Now is the time to practice great self care to optimize our health as best we can. Fortunately, all of us at South River Miso are healthy. We continue striving to provide you with some of the finest organic, hand-crafted miso available.

Miso has been recognized as a health supporting food for many centuries. In recent times there have been studies that point to its benefits as well. In a Japanese study conducted in 2003 with 21,852 women participating over a ten-year period, those who consumed two to three bowls of miso soup per day had the lowest incidence of breast cancer.

Other scientific studies on miso as a healing food are available online as well. And what better laboratory than your own body? Incorporate more miso into your diet in the coming months and see how you feel.

Miso is the perfect savory addition to recipes using the rich fall harvest of roots, squash, and green leafy vegetables. It is full of naturally occurring probiotics and enzymes that can promote more vibrant health and better digestion.

All ten of our delicious miso varieties are available online at southrivermiso.com. Please visit our web site to order and while you're there you can watch videos of our miso making process.

Recipe: Tofu Udon Miso Soup

Enjoy this healthy, colorful, and delicious soup. Combining the light sweet miso with the smoky dark miso gives the broth a nice balanced taste. The noodles, tofu, and vegetables make it quite nutritious. Pare with a side of rice or whole-grain bread for a satisfying light meal.

Serves four to five

Ingredients

1 tbsp sesame or olive oil
1 medium red onion
2 cloves garlic
½ tsp grated fresh ginger root
1 medium carrot
14 ounces firm tofu
4 ½ cups water
1 pkg udon noodles
2 tbsp South River Sweet White Miso
2 tbsp South River Hearty Brown Rice Miso
1 small sweet red pepper
1 scallion
hot chili flakes (optional)

Directions

1.Cook udon noodles according to directions on package. Set aside.

2. Heat oil in a sturdy pot on medium heat. Add chopped onion, chopped garlic and shredded ginger. Saute and stir occasionally for about 1 minute.

3. Stir in the carrot cut in thin half rounds or matchsticks. Add ¼ cup of water and cover. Cook for about 1 minute.

4. Add 5 cups water. Bring to a gentle boil. Add two cups of tofu cut into small cubes.Cook for 2-3 minutes.

5. Add two cups cooked udon noodles.

6. Add a few thin pieces of sweet red pepper cut in crescents.

7. Put ½ cup of broth from soup into a small bowl and add the miso. Pour this mixture through a mesh sieve into the soup. Turn off heat. Do not boil after adding miso.

8. Add ¼ tsp hot chili flakes if desired and garnish with thin sliced scallions. Yum!

Visit Our Website

Enjoy our website by exploring the links below.
Links
- Shop at our online store.
- Try more of our great recipes.
- Watch videos of rice growing at South River.
- Watch a Cooking Channel video about South River Miso.

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