Frog pond at South River Miso. Photo by Anni Elwell Hanna
Happy Spring from South River Miso
We are sending you continued strength, patience and perseverance after an unprecedented year. Optimizing our health is still very important to fortify and protect ourselves during the ongoing global pandemic.
Miso is a time tested, centuries-old food that lends its savory, complex flavor to many dishes, while providing easily digested protein, active enzymes and naturally occurring probiotics.
Since 1979, South River Miso has been certified organic, using only wood fired cooking and has always been processed by hand in small batches by a work community of dedicated food crafters.
South River miso is wonderful used in the spring and summer months as a marinade for grilling, for salad dressings, dips, light soups and more. Check out more of our great recipes!
Shipping Season Coming to a Close
Order your summer supply now
because we do not
ship our unpasteurized miso without refrigeration in
the warmer months. See shipping deadlines below. Order online at southrivermiso.com.
Order your millet miso now!
This variety will no longer be produced after supplies run out by around the end of May 2021.
We will continue to offer our other 9 delectable varieties of South River Miso.
Order by April 25th
for UPS ground shipping to southern and western
states (including TN, NC, all states south of these, and to all states west of the
Order by May 25th
for all other states and for UPS 2nd Day Air
shipments to any location.
Our regular shipping season will resume mid September, 2021.
Miso Mushroom Sauce over Rice Noodles
If you are a mushroom fan, you will love this creamy versatile sauce. Made with baby portabella mushrooms, our Sweet Tasting Brown Rice miso, and five spice powder which lends its sweet mystery. The rice noodles are gluten-free and a side of broccoli rabe (rapini) adds it’s subtle pungency.
Ingredients for Sauce:
2 cups chopped mushrooms
1 tbsp sesame oil
1 cup chopped onion
2 cloves of garlic
¾ cup water
¼ cup whole wheat pastry flour
2 tbsp Sweet Tasting Brown Rice
or another of our light miso varieties
¼ tsp of five spice powder
½ tsp dried marjoram
1 pinch of black pepper
¼ cup chopped parsley
2 tsp chopped chives or scallions
6 oz of spiral rice noodles
½ bunch of broccoli rabe (rapini) or other leafy greens
2 tsp fresh lemon juice
¼ tsp sea salt
1. Cook rice noodles according to package directions. Set aside.
2. Sauté onions and garlic in sesame oil for 1 to 2 minutes. Add mushrooms that have been washed, stems trimmed and coarsely chopped. Stir gently 2-3 minutes. Remove from heat and cover.
3. Mix flour and miso in ¾ cup of water with a fork until smooth.
Slowly stir the above liquid into the mushroom mixture. Add five spice powder and a pinch of black pepper.
4. Stir in chopped parsley. Turn off heat.
Sprinkle with chives or scallions before serving.
5. Steam the broccoli rabe for 2-3 mintues. Flavor it with salt and fresh lemon juice.
6. Serve mushroom sauce over rice noodles with a side of broccoli rabe. Enjoy!
South River Miso Featured in Full Circle Film
Enjoy this short documentary which follows the lives of a farmer, then miso maker - Christian Elwell co-founder of South River Miso, and finally a sushi chef. It’s a beautiful farm to table tribute produced by Jeremy Carpel, a gifted filmmaker and former chef. Jeremy previously studied at the Sushi Chef Institute in California, at Masunomi Matsuya in Japan and worked at Sushi Taro in Washington DC.
Visit Our Website
Enjoy our website by exploring the links below.
- 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.
Please join our community on Facebook