Here in the Northeast, we’re celebrating the robins returning, daffodils blooming, and the greening of the grass. Tender spring lettuce and red radishes will soon appear in the local farmers’ markets.
In addition to the changing of the seasons, we are also celebrating our 45th year at South River Miso! We purchased the Ohio Miso Company in 1979 and sold their miso from across the South River, transporting it to UPS by horse and wagon! We began making South River Miso here in our wooden post and beam facility in October 1982.
Much has changed since those early days, but the essential things have remained the same. We still produce a fine quality, all organic, wood-fired, handmade miso in small batches with a group of dedicated food crafters and administrators.
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 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 Mississippi River.)
Order by May 25th for all other states and for UPS 2nd Day Air shipments to any location.
Our regular shipping season will resume in October 2024.
Head over to our online store to order your favorite variety of our all organic, handcrafted miso and other specialty products.
If you are a mushroom fan, you will love this creamy versatile sauce. Made with baby portabella mushrooms, our Dandelion Leek 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 Dandelion Leek Miso or another of our 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
Other Ingredients:
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
Directions:
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 lends itself to spring and summer cooking as a marinade for grilling, in salad dressings, dips, light soups, and more! Check out all of our great recipes for inspiration or delight in your own creative uses of our miso this season.
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 these videos about miso making at South River Miso.
Please join our community on Instagram, Facebook and YouTube.
PH: 413.369.4057
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