Sunset over the frog ponds at South River Miso. Photo by Anni Elwell Hanna.
Autumn Greetings from South River Miso
Sending heartfelt good wishes to all of you during these ongoing challenging times. Cultivating healthy daily habits is more important than ever.
How can using South River Miso in your cooking help you and your loved ones stay healthy? Our all organic, traditionally-made, hand packed miso contains millions of beneficial bacteria, enzymes and natural probiotics. There are many studies showing that the health of our intestinal microbiome affects the health of our entire body and mind.
Miso has been eaten for at least 2,500 years. How’s that for standing the test of time! Nutritious and delicious, it is a wonderful savory addition to soups, sauces, salad dressings and more. You can find all of our recipes on our website.
All nine of our great miso varieties are available online southrivermiso.com
. Please visit our web site to order and while you're there you can watch videos of our miso making process
Squash Soup with Miso
1 medium butternut, kabocha or other winter squash
1 large sweet potato
1 medium sized onion, chopped
3 tbsp Sweet-Tasting Brown Rice Miso
6 cups vegetable stock
4 cloves garlic, peeled and chopped
2 tsp freshly grated ginger
2 tbsp chopped scallions
1 tbsp olive oil
Freshly ground black pepper
1. Preheat oven to 375°
2. Cut squash into quarters with skin on. Leave the sweet potato whole and pierce with a fork in a few places. Roast both uncovered for about 1 hour or until soft when pierced with a knife.
3. When cool enough to handle, remove skins of squash and sweet potato.
4. Heat the olive oil in a large pot over medium heat. Add the chopped onion, chopped garlic and grated ginger. Cook until softened.
5. Add the vegetable stock (or substitute plain water). Add the roasted squash and sweet potato. Bring to high heat. Simmer for about 15 mins.
6. Dilute miso in about two teaspoons of water and add to soup.
7. Puree with an immersion blender or in regular blender.
8. Garnish with scallions and a dash of paprika.
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