Winter weather has come early for us in the Northeast. Eight inches of snow blanketed us recently! Warmth becomes essential. Snug coats, hats, and gloves come out of storage and we are happy at the stove again. Deep orange squash, dark green kale and pungent onions go into hearty soups and stews, perfectly seasoned with savory, healthy miso.
Our miso has been made in Massachusetts since 1982, always with organic ingredients in the traditional way. We use wood-fired cooking and age our miso in large wooden vats. All plant-based, South River Miso contains numerous beneficial microorganisms and enzymes. Warming and strengthening us from the inside, it brings savory complex flavors to everything from marinades to salad dressings, soups and party dips.
Choose from some of our nine delectable varieties, including soy and gluten free options. We offer a gift pack of four selected varieties-perfect for holiday gift giving.
Check out our delightful Tohum Sesame Tahini and Blue Heron Farm Maple Syrup both wonderful ingredients in holiday desserts.
May you have a healthy and enjoyable holiday time. We extend our deep gratitude to all of our wonderful loyal customers at South River Miso!
Our last shipping date to all parts of the country is Wednesday December 17th, 2025.
Serves three or four
Ingredients:
3 tblsp olive oil
½ lb whole wheat penne pasta or gluten-free substitute
3 cloves garlic
1 tsp dried basil
1 tsp curry powder
4 cups chopped fresh spinach
14 oz cake of extra firm tofu
½ cup soaked sun-dried tomatoes
3 tblsp Garlic Red Pepper Miso
Directions:
1. Bring 2 ½ quarts of water to a boil. Add a pinch of salt and penne. Boil 12-14 minutes or to desired tenderness stirring occasionally. Drain in a colander and set aside.
2. Dry tofu with paper towel to remove excess moisture. Cut into small cubes.
3. Heat 2 tblsp of olive oil in a large skillet on high heat. Saute 1-2 cloves minced garlic. Add cubed tofu, stirring for about 2 minutes. Sprinkle 1 tsp curry powder over tofu and stir to coat. Add dried basil.
4. Add chopped spinach and sun-dried tomatoes to tofu. Stir and cook for about 1 minute.
5. Mix 3 tblsp Garlic Red Pepper Miso with 2 tsp water in a small bowl. Stir into tofu and vegetables.
6. Add the penne. Toss ingredients well. Add more miso to taste if desired. Enjoy!
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Links
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